Senposai is also a star in the garden, especially our hot Houston garden. We've been harvesting from the same plants all summer, and many months later they are still growing. The leaves are thick and green; when left on the plant they reach up to 12 inches long. Senposai is tasty whether picked small or large. We rarely let the leaves grow to full size because there's always a need for more senposai in the kitchen.
Farro Pasta with Goat Cheese, Eggplant, Tomatoes and Greens
makes 4 entree portions
1 box dry pasta
1 pound Italian eggplant, sliced thinly
1 1/2 cup senposai or other leafy green
1 cup cherry tomatoes
4 oz goat cheese (we used Carpicho
de Cabra peppered goat cheese)
salt and black pepper
- Cook pasta and drain in collander.
- Heat olive oil over medium in saute pan and saute eggplant until golden on both sides. Place slices on paper towels to drain.
- In same pan, saute senposai until soft, about 2 minutes. It shrinks down like spinach, but not as much because it is thicker. Remove from pan and set aside.
- In same pan, gently heat a tiny bit of olive oil and add goat cheese. Allow cheese to get warm, but not to melt into a liquid.
- Remove goat cheese from pan and add to cooked pasta. Add eggplant and senposai and toss. Season with salt and pepper to taste. Add cherry tomatoes.