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
12 ounces whole-grain spaghetti, such as farro
1/4 cup finely grated Pecorino Romano, for serving
Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute.
Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat;
Stir in pine nuts and lemon zest and juice. Season with salt.
Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.
Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.
I'm busy working on my blog posts. Watch this space!
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