Recipe for Linguine, Roasted Garlic Cloves and Wilted Greens Salad 
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Yield:
4
Ingredients:
Amount Ingredient
1 whl head garlic, unpeeled
2 tsp olive oil
1 tbl minced garlic
7 x firmly packed cups hardy greens
(such as kale and collard and chard
and mustard greens or a mixture)
rinsed and shredded
stems cut into 1-inch strips
1/2 tsp salt
8 oz linguine
1 tbl dark sesame oil, up to 2
2 tbl fresh-squeezed lemon juice
1 tbl sesame seeds, toasted, up to 2
Instructions:
Instructions: MAKES 4 SERVINGS. VEGAN

Hardy greens and pasta make a great combination in this salad. It is best served warm, but can also be made ahead and served chilled.

Preheat oven to 350 degrees. Place garlic on baking sheet. Bake 15 to 20 minutes, or until garlic feels soft when squeezed. Peel, discard skin and separate cloves.

Heat olive oil in large skillet until sizzling. Add minced garlic; stir. Add greens. Cover, lower heat and cook until greens are tender to taste but still retain color, to 7 minutes. Add salt; cover again.

Cook linguine according to package directions; drain. Add to skillet along with garlic. Reduce heat to low; stir 1 minute. Remove from heat; add sesame oil and lemon juice. Adjust salt. Serve garnished with sesame seeds.

Makes 4
servings.

Note: To toast sesame seeds, place in single layer in small skillet over low heat. Toast until slightly dark, turning often to prevent burning.

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