I grew collard greens last year.  They grew well, but I wasn’t thrilled with any of the preparations I made with them.  They were ok, they just didn’t grab me.  So, before I decide whether or not to try them again this year, I wanted to try a totally different preparation.

I am happy to report that I plan to grow collard greens again this year.  Not only was the pasta preparation a hit, the taste of the collards prepared this way beckons for other uses, such as in a frittata or simply as a side.

Why care about growing or eating collard greens?  They are good sources of vitamin C and soluble fiber, and contain multiple nutrients with potent anticancer properties.

Pasta with Collard Green and Lemon

slightly adaptedfrom WholeLiving.com, December 2012

2 Tbsp olive oil

2 cloves garlic, sliced (from the garden)

1/4 tsp red pepper flakes

1 bunch collard greens (12 oz), ribs removed, thinly sliced

1/4 cup pine nuts, toasted

Grated zest of 1 lemon, plus more for garnish

2 Tbsp lemon juice

Coarse salt

12 oz pasta

1/4 cup freshly grated Parmigiano reggiano

Directions

Put a large pot of salted water to boil. Cook pasta according to package directions, reserving 1/2 cup of cooking liquid.

Meanwhile, heat oil in a large skillet over medium heat.  Cook garlic and pepper flakes until tender, about 1 minute.

Add greens and cook, stirring, until tender, about 4-5 minutes.

Remove from heat and stir in the pine nuts, lemon zest and lemon juice.  Season with salt.

Drain the pasta and add to the skillet, tossing to coat.  Add pasta water if more moisture is needed.

Sprinkle with lemon zest and cheese before serving.  Enjoy!

Serves 4.