#wintergreens

Plant of the Day

Friday 10 December 2021

Some winter leaf vegetables were growing in a restored glasshouse at Water Lane Walled Garden, Kent. There was Lactuca sativa ‘Vailan’ (winter gem lettuce) a cultivar for autumn sowing, Brassica rapa var. nipposinica ‘Waido’ (mizuna) a Japanese brassica and Brassica rapa subsp. chinensis ‘Yuushou’ (pak choi) an F1 hybrid which is considered good for cool weather protected growing. One of the glasshouse is used as a restaurant during the winter providing an opportunity to try the produce.

This pasta dish is called Linguine with Fennel and Winter Greens. It combines the delicate flavors of fennel with the hearty flavors of winter greens. This meal is filling and healthy, and it's perfect for a cozy dinner.

Ingredients: 8 oz linguine pasta. 1 fennel bulb, thinly sliced. 2 cloves garlic, minced. 4 cups winter greens such as kale, Swiss chard, or spinach, chopped. 1/4 cup olive oil. Salt and pepper to taste. Grated Parmesan cheese for serving.

Instructions: Follow the directions on the package to cook the linguine until it is al dente. Remove the water and set it aside. Warm up the olive oil in a big pan over medium-low heat. Cut up some fennel and garlic and add them. It will take about 5 to 7 minutes of cooking until the fennel is soft. Cut up some winter greens and add them to the pan. For about three to five minutes, or until wilted. Mix the cooked linguine with the fennel and greens until everything is well mixed. Add pepper and salt to taste. Grate some Parmesan cheese on top and serve hot. Have fun!

Prep Time: 10 minutes

Cook Time: 15 minutes