Pasta with Collard Greens and Lemon


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.

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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.

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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.

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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.

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

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

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

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Sprinkle with lemon zest and cheese before serving.  Enjoy!

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Serves 4.

Categories: Kosher, Main Dish, Pasta, Recipe, Vegetarian | Tags: | Leave a comment

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Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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