Senposai Meditteranean

Photo by Bobbi Misiti

Ingredients

  • 1 lb. organic penne or other pasta (I like soba)
  • 2 bunches of senposai
  • 2-3 TBSP Organic Extra Virgin Olive Oil
  • 1 scallion finely sliced
  • 2-3 cloves garlic, minced
  • 4 oz. feta cheese, crumbled
  • 1/2 cup pitted and sliced kalamata olives
  • 1/4 cup chopped fresh basil, parsley, or cilantro
  • salt & pepper to taste

Instructions

Senposai, a cross between Japanese Mustard Spinach (Komatsuna) and regular cabbage that looks like collard greens.  It is sweeter than collard greens though and delicious used many ways.  Try the recipe below with Organic Senposi, Farmer John at Jade Family Farm grows beautiful and delicious organic senposai.

Bring two pots of water to a boil.  Add pinch of salt to each.  In one, cook pasta until done; drain. 

Remove stems & center ribs from senposai by folding in half and slicing the rib out.  Roll up and slice leaves.  Blanch in second pot for 5 minutes.  Leaves should be completely wilted but still bright green.  Remove greens with slotted spoon or tongs & plunge into a bowl of cold water to stop the cooking process.  When greens are cool, remove them from the cold water by the handful, squeezing out the excess water.

Heat olive oil in a large skillet.  Add scallion and saute until translucent.  Add garlic and stir.  Add greens to skillet, breaking up squeezed handfuls.  Saute, stirring often, until water evaporates (about 5 minutes). Place cooked pasta with senposai mixture in a large bowl.  Add olives, feta, & fresh herbs, toss well.  Season to taste.

 

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