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Spicy Spring Pasta

Ingredients
  • 5 C chopped mustard or collard greens (about 3/4 lb.)
  • 2 T canola oil
  • 3 cloves garlic, minced
  • 1 medium red onion, chopped
  • 3 large carrots, julienned
  • 3 t curry powder
  • 2 T grated ginger
  • 12 ounces spinach fettuccine
  • Tamari
  • Cayenne
Instructions

Wash the mustard greens. Discard the stems and coarsely chop the leaves. Heat oil in a large wok or saute pan. Cook the garlic, onions, and carrots over high heat for 5 min., stirring frequently. Lower the heat to medium, stir in the curry powder, and cook for 1 min. Toss in the mustard greens and grated ginger. Partially cover with a lid and cook for 5 min., until the greens are tender. Cook and drain noodles. Toss the greens with the noodles and season with tamari and cayenne.

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