Collard Greens Pasta Recipe

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Shelly Myers Modified: March 23, 2022
Collard Greens Pasta Recipe

How To Make Collard Greens Pasta

This collard greens pasta will make your weeknight dinner satisfying made with soft pasta tossed with sautéed collard greens, lemon juice, and spices.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes

Serves:

Ingredients

  • 8ozcollard greens,fresh, about 10 big leaves
  • pkgwhole wheat thin spaghetti
  • 3tbsppine nuts
  • olive oil
  • 2garlic cloves,small, pressed
  • red pepper flakes,big pinch
  • sea salt and black pepper
  • 1ozparmesan cheese
  • ½lemon,cut into wedges

Instructions

  1. 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.

  2. 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.

  3. Heat a heavy-bottomed 12-inch 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.

  4. 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.

  5. Once the oil is hot enough to shimmer, toss in all of your collard greens.

  6. Sprinkle the greens with salt. Stirring often then sauté the greens for about three minutes.

  7. 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.

  8. Divide onto plates, top with pine nuts, and Parmesan shavings and serve with two big lemon wedges per person.

Nutrition

  • Calories: 495.60kcal
  • Fat: 17.40g
  • Saturated Fat: 3.67g
  • Monounsaturated Fat: 5.92g
  • Polyunsaturated Fat: 5.41g
  • Carbohydrates: 67.42g
  • Fiber: 8.07g
  • Sugar: 3.50g
  • Protein: 20.49g
  • Cholesterol: 9.64mg
  • Sodium: 551.37mg
  • Calcium: 461.33mg
  • Potassium: 539.94mg
  • Iron: 2.56mg
  • Vitamin A: 314.43µg
  • Vitamin C: 48.75mg
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