Very belatedly, I am finally posting this great recipe! Blame my sister for having her baby at a most inconvenient time! Lol! I promise, though, that this one was worth the wait. Light and lemony, this dish is a perfect way to enjoy those leafy greens that are so very good for you (and are in season right now)! Now, the recipe calls for pine nuts, but when I went to the cupboard....no pine nuts! I used almonds instead and they were delicious. So, if your cupboard is sans pine nuts, as well....substitute away!
Spaghetti with Collars Greens and Lemon
(Serves 4)
12 oz spaghetti
2 Tbs olive oil
2 cloves garlic, minced
1/4 tsp (or more) red pepper flakes
1 bunch collard greens, ribs removed, thinly sliced
1/4 cup pine nuts, toasted
Grated zest of 1 lemon
2 Tbs lemon juice (I just used the juice from the entire lemon)
Coarse salt
1/4 cup grated Parmesan or Romano
Cook pasta according to package directions. Reserve 1/2 cup pasta water.
Meanwhile, heat oil in large skillet over medium heat. Cook garlic and pepper flakes until tender, about 1 minute. Add greens and cook, stirring, until tender, about 5 minutes. Remove from heat and stir in pine nuts, lemon zest, and juice. Season with salt. Drain pasta and add pasta to skillet, tossing to coat, adding a little of the reserved water to adjust consistency. Sprinkle with cheese and serve!
*Recipe from wholeliving.com
Greetings and thanks again for stopping by our Facebook page earlier today (All Seasons Homestead Helpers). Your choice or recipes is quite unique, as is the content you share on Facebook. This is a good addition to my reading and browsing list. Thank you!
ReplyDeleteThank you! I always try to find new, unusual recipes. I dont always like to make the sam ol' stuff. Since we are vegetarian, usually the recipes are pretty healthy (unless you're sensitive to carbs). I love cooking and I almost never make a recipe to the letter...that is why most of them say "adapted from..." I hope that you continue to enjoy it! Thanks for coming by to check it out!
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