Garlicky Spaghetti with Mixed Greens

• Vegetarian

• Produce

  • 2/3 cup Garlic
  • 2 lbs Mustard greens and kale
  • 2 tbsp Parsley

• Condiments

  • 2 tbsp Lemon juice, fresh

• Pasta & Grains

  • 1 lb Spaghetti

• Baking & Spices

  • 1 Kosher salt
  • 1 Pepper

• Oils & Vinegars

  • 3/4 cup Olive oil, Extra Virgin

• Bread & Baked Goods

  • 1 cup Panko

Found on foodandwine.com

Description

Ingredients

• 3/4 cup extra-virgin olive oil

• 1 cup panko

• 2 tablespoons finely chopped parsley

• Kosher salt 
• Pepper
• 1 pound spaghetti

• 2/3 cup thinly sliced garlic (about 18 cloves) 

• 2 pounds mustard greens and kale, stemmed and leaves coarsely torn (24 cups)

• 2 tablespoons fresh lemon juice


Directions

• In a small skillet, heat 1/4 cup of the olive oil. Add the panko and toast over moderate heat, stirring, until golden, about 
5 minutes. Stir in the parsley and season with salt and pepper. Transfer to a paper towel–lined plate to drain; let cool.
 Meanwhile, in a pot of salted boiling water, cook the spaghetti until al dente. Drain well, reserving 1 cup of the pasta water.
 In a large pot, combine 
the remaining 1/2 cup of oil with 
the garlic and cook over low heat, stirring occasionally, until the garlic is fragrant and 
light golden, 7 to 8 minutes. In batches, add the greens and cook, tossing, until wilted, about 3 minutes. Season with salt and pepper. Add the pasta, 1/2 cup of the reserved pasta water and the lemon juice; cook, stirring, until a sauce forms, 2 minutes. Divide the pasta among bowls and top with the panko.