Super quick, bold and bright pasta dish tossed with thinly sliced and sautéed collard greens, lemon juice, pine nuts and spices.
8 ounces fresh collard greens (about 10 big leaves)
1/3 or more of a package of whole wheat thin spaghetti or “spaghettini”
3 tablespoons pine nuts
olive oil (the good stuff)
2 small cloves garlic, pressed
big pinch red pepper flakes
sea salt and black pepper
1 ounce Parmesan cheese
1/2 or more of a lemon, cut into wedges
Bring a big pot of salted water to a boil and cook the pasta according to directions. Drain quickly, reserving 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. Slice across the roll as thinly as possible (1/8″ to 1/4″). Shake up the greens and give them a few chops so the strands aren’t so long.
Heat a heavy-bottomed 12″ skillet over medium heat and toast the pine nuts until they start to turn golden and fragrant. Pour them out of the skillet and save for later.
Return the skillet to medium heat and pour in a tablespoon of olive oil. Sprinkle in a big pinch of red pepper flakes and the garlic and stir. Once the oil is hot enough to shimmer, toss in all of your collard greens. Sprinkle the greens with salt. Stirring often (try not to let them clump), sauté the greens for about three minutes.
Remove the pan from heat. Scoop the greens into the pasta pot and toss with another drizzle of olive oil, adding pasta water if necessary. Divide onto plates, top with pine nuts and Parmesan shavings and serve with two big lemon wedges per person.
Although I haven’t tried it, I think walnuts would make a fine substitute for the pine nuts.
Vegans, you can totally skip the cheese. It’s still great without it.
Use a cheese plane to create Parmesan shavings. I’m over grated Parmesan; shavings are the way to go!
Peach Crest collard greens, Bionaturae spaghettini, Canaan olive oil and pine nuts kindly provided by Native Roots Market.
▸ Nutrition Information
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