| Serves: 4-6 |
|
|
|
|
| 1/4 |
Cup |
Extra virgin olive oil |
| 1/2 |
lbs. |
Mushrooms, sliced 1/8" thick |
| 2 |
Tbl. |
Fresh garlic, Minced |
| 1/2 |
tsp. |
Thyme leaves, dried |
| 1/2 |
tsp. |
Fennel seeds, dried |
| 1/2 |
tsp. |
Red pepper flakes |
| 1 |
qt. |
Chicken broth |
| 1 |
27 oz. Can |
Glory Foods ® Seasoned Mustard Greens |
|
|
|
| 3/4 |
lb. |
Fettuccine Noodles, Dried |
| 2 |
tsp. |
Salt |
|
|
|
|
To Taste |
Grated or Shredded Parmesan Cheese |
|
|
|
|
Directions: |
|
|
|
|
| 1. |
Bring a large pot of water to a boil. Add a little salt and the fettuccine noodles. Cook the noodles for 12-15 minutes until they are done, stirring occasionally to prevent them from sticking. |
| 2. |
Heat oil in a large saute pan. Add the mushrooms and saute stirring occasionally until the mushrooms are slightly browned and softened. |
| 3. |
Stir in all of the dry spices and immediately add the chicken broth. |
| 4. |
Stir in the mustard greens until the mushrooms and garlic are evenly mixed. Heat until the greens are simmering. |
| 5. |
Drain the noodles in a colander. Add noodles to the greens mixture and stir until well blended. |
| 6. |
Divide the noodles and greens into serving bowls. Top with parmesan cheese if desired. |
