What to do with all those greens, or, more aptly titled, how to sneak greens into my children’s food…
We are swimming in kale, chard, spinach….here is one way I like to preserve it!
1 giant bowl of greens, cooked down into 2 cups greens, plus 8 cups flour, 8 eggs, 1 tsp salt…
2 cups cooked greensn
8 eggs (blend with greens in vitamix or blender until puréed)
8 cups all purpose flour
1 tsp salt
Mix well and let rest 30 minutes before rolling.
I use the pasta roller attachment on our mixer, but you can hand roll them too
I hang noodles until ready for cooking, then boil for 4-5 minutes.
P.s. Roasted beets can be substituted for greens, for lovely red, very nutritious noodles.