Collards Spaghetti Supreme

August 11, 2015




  • 2 tablespoons extra-virgin olive oil

  • 2 garlic cloves, sliced

  • 1/4 teaspoon red-pepper flakes

  • 1 bunch collard greens (12 ounces), ribs removed, thinly sliced

  • 1/4 cup pine nuts, toasted

  • Grated zest of 1 lemon, plus more for serving or 1tsp chopped lemon balm

  • 2 tablespoons fresh lemon 

  • Coarse salt

  • 12 ounces whole-grain spaghetti, such as farro

  • 1/4 cup finely grated Pecorino Romano, for serving



  1. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute.

  2. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat;

  3. Stir in pine nuts and lemon zest and juice. Season with salt.

  4. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.

  5. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.


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