Serves two
This is a delicate spaghetti supper served hot, and it may also be eaten cold as a salad.
• 8 ounces spaghetti
• 1 tablespoon olive oil
• 1 tablespoon parsley flakes
• 1 teaspoon celery seed
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• large handful or more of greens: sorrel, miners lettuce, dandelion greens, watercress
• water
Cook spaghetti in water with a little salt and oil. Drain off water, add cold water to cover, and drain again. In frying pan, heat up olive oil and rest of seasonings. Stir until hot, and add greens. Stir again, put on a lower fire and add a tablespoonful or so of water and cover. Let sit only 3 to 5 minutes, or until greens just begin to wilt. Combine the spaghetti and greens and toss well.