Pasta With Spigarello, Bacon and Garlic

Serves 6 to 8.

• 3 tbsp. vegetable oil

• 1 lb. bucatini or linguine pasta

• 1 tbsp. olive oil

• 6 slices applewood-smoked bacon, cut crosswise into 1/2-in. strips

• 6 garlic cloves, coarsely chopped

Swiss Chard Shaksauka.

• 1 (1-lb.) bunch spigarello (or other winter greens such as escarole, kale or chard, trimmed and torn into 3- to 4-in. strips)

• Salt and freshly ground black pepper

• Fresh lemon juice, for serving

• Shaved or grated Parmigiano-Reggiano, for serving

Directions

Bring a large pot of water to a boil, add the vegetable oil and cook the pasta to al dente following the package instructions. Drain the pasta, spreading it out onto a rimmed baking sheet, set aside while preparing the rest of the recipe.

In the same pot, heat the olive oil over medium heat. Add the bacon and cook, stirring occasionally, until the bacon is crisp and the fat is rendered. Strain the bacon from the fat in the pan, and drain the excess fat, leaving only 3 tablespoons of fat in the pot. Stir in the garlic, then the greens, a handful at a time. Continue stirring until all of the greens have been added and are wilted.

Stir the bacon back in with the greens, then the pasta, tossing to evenly combine the pasta and flavorings. Season with a pinch of salt and several grinds of black pepper.

Divide the pasta among warmed shallow bowls, topping each portion with a squeeze of lemon juice. Garnish each plate with Parmigiano-Reggiano and serve immediately.

Nutrition information per serving of 8 (without garnish):

Calories377Fat16 gSodium172 mg

Carbohydrates47 gSaturated fat4 gTotal sugars2 g

Protein12 gCholesterol13 mgDietary fiber3 g

Chard Shakshouka

Serves 6.

Note: Adapted from a recipe in "V Is for Vegetables," by Michael Anthony.

• 1/4 c. olive oil, divided

Pasta with winter greens and bacon.

• 1/2 small onion, diced

• 2 garlic cloves (1 minced, 1 smashed), divided

• 1 tsp. crushed red pepper flakes

• 1 tsp. smoked paprika

• 1 bell pepper, cut into matchsticks

• 1 sprig thyme, plus leaves from 3 sprigs thyme, divided

• 1 sprig rosemary

• 8 canned plum tomatoes, plus juices

A hand pie with Mustard Greens and Spanish Chorizo.

• Pinch sugar

• Salt and pepper

• 1 tbsp. butter

• 2 bunches Swiss chard, center ribs removed

• 6 eggs

• 1/4 c. fresh flat-leaf parsley leaves, divided

• 2 tbsp. fresh tarragon leaves, divided

• Pinch dried oregano, divided

Directions

Preheat the oven to 375 degrees.

In a medium saucepan, heat 1 tablespoon oil over medium heat. Sweat the onion, minced garlic, red pepper flakes and paprika for 3 minutes. Stir in the peppers, thyme and rosemary sprigs and continue to cook for 5 minutes to marry the flavors. Add the tomatoes, sugar, ¼ teaspoon salt and several grinds of pepper, and simmer until the peppers are soft and the sauce has thickened, about 30 minutes (try to leave the tomatoes intact).

When the tomato mixture is almost ready, cook the chard: In a large cast-iron skillet heated over medium-high heat, melt the butter along with the remaining 3 tablespoons oil. Add the smashed garlic, Swiss chard, a generous ¼ teaspoon salt and several grinds of pepper, and sauté until the chard is wilted, about 4 minutes. Remove and discard the rosemary and thyme sprigs from the tomato mixture, then spoon it over the cooked chard. Make 6 little indentations and break the eggs into them. Sprinkle over half of the thyme, parsley and tarragon leaves, as well as half of the oregano.

Place the skillet in the oven and bake until the yolks are just set, about 8 minutes. Sprinkle over the remaining herbs and serve immediately.

Salad of Beet Greens With Walnuts

Serves 4.

• 2 tbsp. Dijon mustard

• 3 tbsp. sherry vinegar

• 1/4 c. walnut oil

• Salt and freshly ground pepper

• 4 c. beet greens (from about 2 bunches), cleaned

• 1/2 c. crème fraîche

• 3 tbsp. chopped chives

• 2 tbsp. chopped tarragon

• 2 shallots, very thinly sliced

• 1 c. toasted walnut halves

Directions

In a small bowl, whisk together the mustard, vinegar, oil, a heaping ½ teaspoon salt and several grinds of pepper. Place the beet greens in a large bowl and pour over 1 to 2 tablespoons of the vinaigrette. Massage the vinaigrette into the greens. As the greens soften, they will shrink in volume and darken in color. Set aside.

To the remaining vinaigrette, whisk in the crème fraîche, chives and tarragon. This makes about 1 cup dressing, more than is needed for the remainder of the recipe; the dressing will keep, covered and refrigerated, up to 3 days.

Toss the greens with the shallots, along with 3 more tablespoons of the dressing, or enough to lightly coat the greens. Arrange the salad on a serving platter and garnish with the toasted walnuts. Serve immediately.

Nutrition information per serving:

Calories230Fat22 gSodium245 mg

Carbohydrates6 gSaturated fat3 gTotal sugars1 g

Protein5 gCholesterol5 mgDietary fiber3 g

Charred Endive With Balsamic and Shaved Parmigiano-Reggiano

Serves 2 to 4.

• 2 heads endive, halved or quartered lengthwise

• Oil, for brushing

• 2 to 4 tbsp. best balsamic vinegar, or as desired

• Shaved curls of Parmigiano-Reggiano, for garnish

• Maldon salt, for garnish

Directions

Heat a grill or cast iron pan over high heat until hot. Meanwhile, brush the endive pieces all over with a very light coating of oil. Char the pieces on all sides, 2 to 4 minutes. Serve the pieces drizzled with a little balsamic vinegar and curls of shaved Parmigiano-Reggiano, as well as a sprinkling of Maldon salt.