Friday, June 20, 2014

Spaghetti with Collards and Lemon

  • So, this is what folks in Highland Park are doing with their Collards. Leah, who shared this one, mentioned: "Great recipe that used all the collard greens from this week. We used spelt pasta."

  • 2 tablespoons extra-virgin olive oil
  • 2 cloves garlic, sliced
  • ¼ teaspoon red pepper flakes
  • 1 bunch collard greens (12 oz), ribs removed, thinly sliced
  • ¼ cup pine nuts, toasted
  • Grated zest of 1 lemon, plus more for garnish
  • 2 tablespoons lemon juice
  • Coarse salt
  • 12 ounces farro spaghetti
  • ¼ cup freshly grated Pecorino Romano

1. Heat oil in a large skillet over medium heat
2. Cook garlic and pepper flakes until tender, about 1 minute
3. Add greens and cook, stirring until tender, about 5 minutes
4. Remove from heat and stir in pine nuts and lemon zest and juice. Season with salt
5. Meanwhile, cook pasta in well-salted water according to package directions. Reserve 1/2 cup pasta water and then drain
6. Add pasta to skillet, tossing to coat, and add reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.

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