I used my leftover potato and Jerusalem artichoke gnocchi that I froze from June 6th’s recipe. Gnocchi freeze very well! Nevertheless, any pasta would be fine in this recipe.
2 teaspoons vegetable oil
6 – 8 cups dark greens salad mix or spinach
Juice of one lemon
5 strips seitan or soy bacon (I used Upton’s Naturals Seitan Bacon) optional
A small amount of oil to fry the bacon, like 1 teaspoon
2 cloves fresh garlic, minced
Thaw gnocchi by reheating for 2 minutes in the microwave with a few tablespoons of water, drain. Alternately, cook pasta according to package directions.
Fry the seitan bacon in a small pan In a large pot, fry garlic in oil on medium-high heat. Add greens and cover. Stir greens every 30 seconds until they wilt. Add lemon juice, salt, and seitan bacon to greens, stir well and remove from heat. This whole process should take less than two minutes!
Mix the pasta or gnocchi with greens. Makes about 3 servings.