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Dark Greens and Noodles With Yogurt

By Olia Hercules

5.0

(2)

Greens and noodles with yogurt on a green serving plate and a small individual portion on a white plate.
Photo by Joe Woodhouse

You can use any greens that will wilt in this recipe. Chard, kale, spinach… but a combination of spinach, wild garlic, and nettles is exceptionally good. This recipe is inspired by an Azerbaijan ground meat khingial recipe, but as always, I try to create a vegetarian version so my husband can enjoy it with the rest of the family. You absolutely can buy ready-made fresh lasagna sheets and cut them into 2½ in (6 cm) diamonds, or break up dried lasagna sheets, but if you are making this for a special occasion, do make the homemade pasta so it’s extra-special. If you decide to make fresh pasta, please, don’t be scared. It’s easy, you do not need a pasta machine, in fact hand-rolled is preferable. If it’s your very first time, give yourself a break and don’t stress if it comes out just a little thicker than you are used to.

This recipe was excerpted from 'Home Food' by Olia Hercules. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.

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