8 cups (2 L or 140 g) assorted leafy greens (spinach, kale, mustard etc.) washed and spun well to dry
2 cups (500 mL) queso fresco cheese, diced into a half-inch dice *see chef’s tips
1 cup (250 mL) green onions, thinly sliced
salt and black pepper to taste
1Add 4 litres of water to a pot and 1 tbsp (15 mL) of salt to water. Bring to a boil.
2In a large pot or frying pan, heat canola oil over medium heat. Add cumin and mustard seeds and cook until fragrant (30 seconds to 1 minute). Add turmeric, chili flakes and minced garlic. Cook for about 1-2 minutes, stirring continuously, until garlic is tender and fragrant.
3Add in pureed tomato and coconut milk and bring to a simmer. Cover pot with lid and cook on low heat for 5 minutes
4Cook fusilli according to package directions.
5While pasta cooks, add washed leafy greens to the sauce and stir well to wilt greens.
6Drain pasta well and add to the sauce. Add diced queso fresco and sliced green onions and stir well.
7Add salt and pepper to taste; serve immediately.
Chef Michael Allemeier
Culinary instructor, Chef Michael Allemeier, was Executive Chef at Bishops Restaurant, and previously Teatro Restaurant in Calgary, AB.