This was a dish I made for my family following the sudden passing of my aunt. This dish is nearly identical to my original Pasta Fargalle, however, I wanted to increase the protein and iron in the dish and reduce the empty carbs to create a more filling and more nutritionally balanced dish-- especially as my family is generally very cognizant of not eating too much pasta, i.e. empty carbs.
Similar to the original, I made each part of this dish separately and then put the pieces together.
In a low-heat pan, I tossed in fresh garlic and some olive oil then lightly sautéed (call it flash sauté) Kale, Spinach and collard greens.
In the oven, I roasted halved brussels sprouts with more garlic, olive oil, salt and pepper, topped with grated parmesan cheese.
I lightly oiled pine nuts and put them in a single layer in the oven to toast them.
In a pan, I cooked tomato-basil, no-casing organic chicken sausage. I cooked them half way, and then sliced them into bite size pieces and then cooked them golden-brown crispy.
Put all ingredients except for the pine nuts into a pot, mix well. Put into serving dish and top with the pine nuts.
Again, this dish is delicious warm or room temperature. It also lasts for several days. It was the perfect dish to make at this time because I knew my uncle would be eating well and not microwaving tv dinners for at least a few days.
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