Posted in Recipes

Moroheiya Alfredo

Some days I just really crave greens. I know that when my body demands greens it’s because I’m tired and need nutritous food! Moroheiya(Molokheiya) is great because it has exceptional nutritional content. It contains beta-carotene, calcium, chlorophyll, Vitamin B5, Vitamin B2, Vitamin B6, Vitamin E and Vitamin K just to name a few. It is also one of the few greens that grows well in heat and when cut, they come again.

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Surprisingly, I came up with the dish thanks to leftovers!

Ingredients (serves 2)

* 1 bunch Moroheiya, leaves and stems chopped, can be substituted with other greens

* 1 leek, cut in 1/2 inch sizes

* 2 strips bacon, cut in 1/2 inch sizes ( I bet you could substitute with salmon and it would be just as fabulous)

*1 Tbsp olive oil

* 1/2 cup cream

* 1/2 cup  water from boiling pasta

* Udon, fettucini, or penne for 2 would work well with this rich cream sauce (follow directions on package for best results)

* 2 Tbsp pesto

* 1~2 tsp soysauce

Directions

1. Chop all the ingredients and have it ready while the water comes to a boil.

2. The udon took 7 minutes to cook and that’s how long it took to make this sauce. Heat the olive oil in a frying pan and start cooking the bacon. After about a minute, throw in the leeks and saute together for about 5 minutes.

3. Add 2 ladles of salted water from boiling the pasta or about 1/2 cup to the frying pan and add the moroheiya. The pasta water works as a ‘stock’ and you don’t lose time by adding cold water to the heated pan. Cover with a lid and steam for one minute.

4. Add the pesto, cream and soy sauce and stir gently. By this time the pasta should be done, strain and add to the sauce.

Enjoy with a glass of wine, salad parmesan cheese and bread!

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