Mustard greens lovers take note: though the heat of the pasta and the goat cheese will temper the sharpness of the mustard greens some, the pungency of the mustard still comes through.
1 bunch mustard greens
12 to 16 ounces whole wheat spaghetti
3 T extra virgin olive oil
6 to 8 ounces fresh, crumbly goat cheese
salt and pepper, to taste
1. Wash greens, strip off stems. Roll leaves into a tight ‘cigar’ and cut into really thin slivers. You want to have at least 2 lightly packed cups (I used 4 cups).
2. Drop pasta into plenty of boiling salted water. Cook until al dente. Stir in half the leaves and remove from heat at once. Drain, reserving some pasta water. Return to pot. Immediately toss with olive oil and remaining leaves, mixing well.
3. Either put pasta in a serving bowl or divide among plates. Crumble cheese over. Toss and serve.