At the end of the week, I stopped by Native Roots Market for a few foodstuffs, trusting to discover a few motivations while I was there. A few lovely, nearby collard greens from my companions at Peach Peak Farm caught my eye. It appears bizarre that after living in the borderline Southern state of Oklahoma my entire life, I’d never attempted collard greens. I’ve been attempting to department out and attempt distinctive sorts of create, so into the bushel went the Lemony Collard Greens Pasta.
At domestic, I tore off a small piece and snacked on it, crudely. Nothing uncommon, tasted sort of like kale. Afterward, I reviewed a few collard wraps I’ve seen in Blogland and attempted utilizing whitened collard clears out as wraps for the final of my lentil curry. The taste wasn’t worth the effort.
Then I reviewed my companion Matt telling me how incredible collard greens are when they’re cut super lean, so I got to googling. I googled my way past all the slow-cooked, bacon-heavy Paula Deen recipes and found an instructional exercise for Brazilian collard greens.
The thought is to cut the greens as lean as conceivable and sauté them for fair a few minutes, until they’re dull green and fragrant. The specialized term for this cutting strategy is chiffonade. I attempted cooking up one huge leaf in this way for “dessert” and hi, partner! I’m stricken with collard greens. This energetic spaghetti dish came to me as I spun my fork in those zesty, thin greens and luckily, it is fair as great in reality as it was in my head.
I don’t know whether to call this formula Southern due to the collard greens, or Brazilian sense of the strategy, or Italian since it’s a pasta dish. Southern-Brazilian-Italian combination, anybody? Never intellect. Anything you need to call this dish, it’s hot and shining, with striking lemon flavor, and comes together in a streak! The one-to-one proportion of entire wheat spaghettini to deliver is fair the way I like my pasta. I trust you’ll give collard greens another chance with this lemony pasta recipe.
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 minutes
Super fast, strong, and shining pasta dish hurled with daintily cut and sautéed collard greens, lemon juice, pine nuts and spices.
INGREDIENTS
- 8 ounces fresh collard greens (about 10 big leaves)
- ⅓ or more of a bundle of entirety wheat lean spaghetti or “spaghettini”
- 3 tablespoons pine nuts
- olive oil (the great stuff)
- 2 small cloves garlic, pressed
- big squeeze of ruddy pepper flakes
- sea salt and black pepper
- 1 ounce Parmesan cheese
- ½ or more of a lemon, cut into wedges
INSTRUCTIONS
- Bring a huge pot of salted water to a bubble and cook the pasta concurring to headings. Deplete rapidly, saving a bit of cooking water, and set aside.
- Cut out the center rib of each collard green. Stack a few greens at a time and roll them up into a cigar-like shape. Cut over the roll as daintily as conceivable (⅛″ to ¼″). Shake up the greens and provide them a few chops so the strands aren’t so long.
- Heat a heavy-bottomed 12″ skillet over medium warm and toast the pine nuts until they begin to turn brilliant and fragrant. Pour them out of the skillet and spare them for later.
- Return the skillet to medium warm and pour in a tablespoon of olive oil. Sprinkle in a huge squeeze of ruddy pepper drops and the garlic and mix. Once the oil is hot and sufficient to sparkle, hurl in all of your collard greens. Sprinkle the greens with salt. Blending frequently (attempt not to let them clump), sauté the greens for around three minutes.
- Remove the skillet from warm. Scoop the greens into the pasta pot and hurl with another sprinkle of olive oil, including pasta water if fundamental. Separate onto plates, beat with pine nuts and Parmesan shavings and serve with two enormous lemon wedges per person.