I heart cooking clubs : spicy coleslaw - savoy cabbage pasta

Ingredients

1)Pasta with Savoy Cabbage:

• Salt and black pepper to taste
• 1/4 cup extra-virgin olive oil
• 4 cloves garlic, crushed
• 4 or more anchovy fillets (optional)
• 1 dried red chile, like serrano
• 3 bay leaves
• 1 (1 1/2- to 2-pound) head savoy or white cabbage, cored and shredded
• 1 cup stock or dry white wine
• 1 pound dried pasta, like spaghetti
• Chopped fresh parsley leaves, for garnish

2)Spicy Coleslaw:

• 2 tablespoons Dijon mustard
• 2 tablespoons sherry or balsamic vinegar
• 1/2 cup olive, peanut, or vegetable oil
• 1 tablespoon sugar
• 6 cups cored and shredded Napa, Savoy, green, and/or red cabbage
• 2 red bell peppers, stemmed, peeled if desired, seeded, and diced
• 1 cup diced scallions
• Salt and freshly ground black pepper to taste
• 1/4 cup minced fresh parsley leaves

3)Greek Swiss Chard Pie :

• Salt
• 2 tablespoons extra virgin olive oil
• 1 large onion, chopped
• 2 large garlic cloves, minced or pressed
• 1/4 cup chopped fresh herbs, preferably a combination of dill and parsley, or 1 teaspoon each dried thyme and oregano
• 3 large eggs, beaten
• 4 ounces feta cheese, crumbled
• Freshly ground pepper
• 12 sheets phyllo pastry plus 1/4 cup extra-virgin olive oil or 2 tablespoons each melted butter and extra-virgin olive oil, combined, for brushing

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Preparation

• 1)Pasta with Savoy Cabbage:
  Set a large pot of water to boil and salt it. Put the oil, garlic, anchovies, chile, and bay leaves in a large, deep skillet or casserole and turn the heat to medium. Cook just until the garlic colors, then add the cabbage and raise the heat to high. Cook, stirring occasionally, until the cabbage browns a bit.
  Add the stock and continue to cook until the cabbage becomes tender, about 10 minutes. Meanwhile, cook the pasta. When the pasta is tender but not mushy, drain it, reserving some of the cooking water. Toss the cabbage and pasta together, adding some of the cooking liquid if necessary to moisten the mixture. Taste and adjust seasoning with salt and pepper, garnish with the parsley, and serve.
• 2)Spicy Coleslaw:
  Whisk together the mustard and vinegar in a small bowl; add the oil a little at a time, whisking all the while. Add sugar and whisk to dissolve. Combine the cabbage, peppers, and scallions, and toss with the dressing. Season with salt and pepper and refrigerate until ready to serve (it's best to let this rest for an hour or so before serving to allow the flavors to mellow; you can let it sit longer, up to 24 hours, if you like). Just before serving, toss with parsley.
• 3)Greek Swiss Chard Pie :
  Bring a large pot of generously salted water to a boil while you stem and wash the greens. Wash them in 2 changes of water, lifting them from the water so that the dirt stays behind. Fill a bowl with ice water. When the water comes to a boil, add the chard and blanch for 1 minute. Using a slotted spoon or a skimmer, transfer to the ice water. Let sit just until cool, a few minutes, then drain and squeeze out excess water by taking up bunches of the greens, making a fist around them and squeezing. Chop coarsely and set aside. Preheat the oven to 375ºF. Oil or butter a 10-inch tart or cake pan . Heat the olive oil in a large skillet over medium heat and add the onions. Cook, stirring often, until tender but not browned, about 5 minutes. Add the garlic and cook, stirring, for another 30 seconds to a minute, until the garlic is fragrant. Stir in the greens, herbs, and 1/2 teaspoon salt, and stir the mixture for a minute, until the greens are coated with oil. Remove from the heat. Beat the eggs in a large bowl or the bowl of a food processor fitted with the steel blade. Crumble or blend in the feta. Stir in the greens, and season to taste with salt and pepper. Line the pie dish with 7 pieces of phyllo, lightly brushing each piece with butter or oil and turning the dish after each addition so that the edges of the phyllo drape evenly over the pan. Fill with the greens mixture. If using phyllo, fold the draped edges in over the filling, lightly brushing the folded in sheets of phyllo ,then layer the remaining 5 pieces on top, brushing each piece with butter or olive oil. Stuff the edges into the sides of the pan. Brush the top with the butter or oil, and make a few slashes so that steam can escape as the pie bakes. Bake 40 to 50 minutes in the preheated oven, until the crust is golden. Serve hot, warm, or room temperature.

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