I really never thought I would be cooking collard greens, or even stranger, growing it – and lots of it!
Nor that I would find collard green dishes that are kosher and healthy and that even my 7 year old would eat – which he did! (although he did call this spicy, so less red pepper flakes next time for him). But leave it to Martha Rose Shulman. She is definitely my vegetarian cooking hero. Whenever I have a vegetable I am unsure how best to use, it seems it always ends up being Martha who has the recipe that catches my eye (and my taste buds).
This is a beauty. I had to hold myself back from piling my plate high with this (I was generous with my husband though). And, it was really tasty cold as leftovers for lunch!
Pasta with Collard Greens and Onions
1 bunch collard greens, stemmed and washed (from the garden)
2 tablespoons extra virgin olive oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
Salt to taste
¼ teaspoon red pepper flakes (optional)
2 garlic cloves, minced
Freshly ground pepper
8 – 12 0unces pasta, any shape (I used linguini)
½ cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)
Directions
Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water.
Drain, squeeze out excess water and cut crosswise into thin ribbons.
Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes.
Add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute.
Add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes.
Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package. Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens.
Serve, topping each serving with Parmesan to taste.
Serves 4.
Andrea's Garden Cooking 