Spring Greens Aglio e Olio

Instructions

1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Mince or thinly slice the garlic.
3. Trim the greens from the root through the middle of the stem. If using cham-namul, rinse it several times in cold water and drain in a colander; if using the tougher bangpung, blanch it in boiling water for 30 seconds, then rinse in cold water and drain.
4. Heat olive oil in a preheated pan and cook the garlic slowly over low heat.
5. Crumble the chili flakes in with some delay so the garlic doesn’t burn. If you only want the aroma, add it whole and remove it once the dish is done.
6. Add the boiled spaghetti and pasta water, season with salt and pepper, and cook off the liquid while tossing so the noodles take on flavor.
7. Add the prepped greens and toss well, then turn off the heat and stir in about 2 tbsp grated Grana Padano.
8. Plate and finish with the remaining cheese and olive oil, drizzled evenly.

Tips

• A big handful of either bangpung or cham-namul alone is plenty — no need to use both.
• Other spring greens like shepherd’s purse, aster scaber, wild chives, day lily, mugwort, or rape greens all work as substitutes.
• Firmer or tougher greens should be blanched and rinsed in cold water before cooking, while fast-fading aromatics like mugwort, shepherd’s purse, and wild chives are best added along with the noodles for a brief sauté.
• Skip the cheese and finish with just lemon zest for a brighter, cheese-free version.

Spring Greens Aglio e Olio
Equipment: pot, frying pan, knife, cutting board, mixing bowl
Ingredients (1 serving)

- spaghetti 100g
- spring greens (bangpung or cham-namul) 30g
- Grana Padano cheese 3 tbsp, grated
- red chili flakes 4
- garlic 2 cloves
- olive oil 3 tbsp
- pasta water 1 ladle (55ml)
- salt 1 tbsp (for pasta water)
- salt a pinch, to finish
- black pepper a pinch

Instructions
1. Boil the spaghetti in salted water, draining it 2 minutes before the time on the package. Toss with 2 tbsp olive oil in a bowl.
2. Mince or thinly slice the garlic.
3. Trim the greens from the root through the middle of the stem. If using cham-namul, rinse it several times in cold water and drain in a colander; if using the tougher bangpung, blanch it in boiling water for 30 seconds, then rinse in cold water and drain.
4. Heat olive oil in a preheated pan and cook the garlic slowly over low heat.
5. Crumble the chili flakes in with some delay so the garlic doesn't burn. If you only want the aroma, add it whole and remove it once the dish is done.
6. Add the boiled spaghetti and pasta water, season with salt and pepper, and cook off the liquid while tossing so the noodles take on flavor.
7. Add the prepped greens and toss well, then turn off the heat and stir in about 2 tbsp grated Grana Padano.
8. Plate and finish with the remaining cheese and olive oil, drizzled evenly.

https://hong-recipe.pages.dev/en/recipes/spring-greens-aglio-olio/