Spicing up a recipe??

[kjunkins]

I really could use some help with a recipe that I found. I have been lurking here for awhile and I have found what wonderful cooks you all are. I am not one for doctoring up recipes (I am one who cooks by a recipe and if I try to do something different to it, it usually comes out awful) so I thought that maybe some of you could help me. The recipe is for Chard, Spinach and Escarole Pasta. While it is good it definitly needs something. It is a little bland tasting. So here is the recipe and if any of you have any hints I would be so thankful!!

Chard Spinach, and Escarole Pasta

1 bunch of cahrd (about 1 lb)
2 lbs spinach
1 large head escarole, kale, or radicchio
2 large red onions
3-4 cloves garlic
1/4 cup olive oil
1 bay leaf
1 TB thyme
1 cup red wine
1 pound linguine
1/2 cup defatted chicken broth
2 TB capers
salt and pepper to taste

Stem chard and spinach, if neccesary. Remove core from escarole and separate leaves. Wash greens and cut them into thin shreds. Peel and coarsely chop onions. Peel and mince garlic.

In a large pot over high heat, boil 3 qts of water for pasta.

Heat a heavy casserole over med-high heat; add half the olive oil and the onions, bay leaf, and thyme; cook covered, until onions are tender, about 5 minutes. Uncover, and continue cooking about 5 minutes more, or until onions are very brown, just short of burning. Add red wine and stir to loosen browned bits in pan; cover, turn heat ot low, and simmer 3-4 minutes.

Put linguine on to cook. Uncover onions and add garlic. After about 1 minute, add greens and stock. Cook 5 minutes, add capers, and season to taste with salt and pepper.

When pasta is done (12 minutes), drain, and add to casserole with greens. Pour on remaining olive oil and toss well.

Thanks so much.

Kristi

[valchemist]

I don't have an answer but I want to bump this to the top. The recipe sounds yummy to me. I'd like to see if there are more suggestions before I give it a try.

I am not sure what tamari sauce is, Sneezles. I have never used it.

-val

[sneezles]

I would probably add the garlic before the wine and maybe even a dash of tamari sauce. Definitely use a lot of freshly ground black pepper! Plus some Grueye or Parmesean would be nice!

[sneezles]

Tamari sauce is really just a soy sauce but made without wheat and it is thicker and a bit more intense in flavor.

[emilycat]

I agree with sneezles; I'd saute the garlic along with the onions before you add the wine -- and for that many greens, I'd use about 5 or 6 cloves. Using about a 1/2 t. of crushed red pepper flakes with the garlic would add a lot to it, too. Also, what kind of wine have you used in it in the past? Something with more character might bring more personality to the dish. Actually, maybe it's just me, but I think a dry white would work so much better in this than a red. Maybe?



[This message has been edited by emilycat (edited 06-02-2001).]

[crazycook]

How about a sprinkle of hot red pepper flakes? I usually cook chard or spinach in olive oil, salt, pepper(small bit since I use red pepper,too), garlic(lots) and red pepper. A squeeze of lemon juice would go nicely, too. Also, be sure to add the caper juice with the capers.
Anna http://www.cookinglight.com/bbs/smile.gif

[kjunkins]

Thank you all for your suggestions! I am printing them all out and when I make it again I will let you know how it comes out. I too thought that it should have some red pepper in it! I love cooking with red pepper!
Thanks again!