I wasn’t fond of collard greens so when I saw a big bunch of them in my CSA box, I thought I’d incorporate them in a pasta dish. I started with the recipe in the newsletter and modified it a bit. First of all, I added more garlic. My motto is that if you add enough fresh garlic to any greens, they will taste better. So here are the ingredients:
- 12 large collard green leaves (stemmed & ripped-up)
- 1 red onion (chopped)
- 4 garlic cloves (chopped)
- olive oil
- half of a fresh cayenne pepper (chopped finely)
- ground black pepper (optional)
- pasta of your choice (I used whole wheat rotini noodles)
- parmesan cheese (optional, omit if vegan)
Sauté the onion and garlic in a little olive oil in a deep skillet. When the onion has just turned tender and translucent (in about 5 minutes), add the collard greens and cayenne pepper to the skillet. Add a little water to the pan and simmer until the greens are tender (about 10 minutes), stirring frequently. Add fresh ground black pepper, if you wish. Cook the pasta in a separate pot. When the pasta is done, you can serve it on plates and add the collard greens mixture on the top, as I did, or blend it with the noodles before serving. If you eat cheese, sprinkle shaved or shredded parmesan on the dish. Serves 2-4 people.
For someone who had never liked collard greens, this dish was a tasty revelation! I also loved the extra zest the cayenne pepper provided.