Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 1-lb package linguine -slices)
2 tb Olive or peanut oil 1 c Torn mustard greens
4 Cloves garlic, finely 1 c Torn beet tops
-chopped 1 c Chicken broth
2 c Broccoli rabe or Chinese 1/8 ts Crushed red pepper
-flowering cabbage pieces 1/2 c Unsalted peanuts or chopped
-(2-inch lengths) -cashews
2 c Sliced Swiss chard or bok Grated Parmesan cheese (opt)
-choy (1-inch crosswise

1. Cook linguine following package directions until al dente.
Meanwhile, in 5-quart kettle, heat oil over medium heat. Add garlic
and stir fry briefly. Add broccoli rabe, Swiss chard, and mustard
greens; continue to stir fry for 5 to 6 minutes.

2. Stir in beet tops, broth, and crushed red pepper; heat mixture to
boiling. Add drained linguine and toss until well mixed. Transfer to
serving bowl; sprinkle with nuts and cheese, if desired. Serve
immediately.

Country Living/June/90 Scanned fixed by DP GG

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