Spaghetti with Collards and Lemon

This recipe also works really well with kale or swiss chard.

Spaghetti with Collards and Lemon

2 T. olive oil
2 cloves garlic, sliced thin
a pinch red pepper flakes
1 bunch collard greens, chiffonaded
1/4 cup pine nuts, toasted
grated zest of one lemon
the juice of that lemon
12 oz. spaghetti-be adventurous! Try a farro, spelt, or whole-grain variety! The nutty taste and stronger flavor pair really well with the collards and lemon. Of course a traditional spaghetti will be delicious…
1/4 cup pecorino romano, grated
salt and black pepper to taste
1. Heat oil in a large skillet over medium heat. Cook garlic and pepper flakes until tender. Add collards and cook until tender. Remove from heat and add pine nuts, lemon zest and lemon juice.
2. Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain.
3. Add the pasta to the skillet, tossing to coat. Add reserved water if needed to adjust consistency. Sprinkle with lemon zest and cheese, serve immediately.



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