Pasta With Collard Greens and Onions
- Total Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1bunch collard greens, stemmed and washed
- 2tablespoons extra virgin olive oil
- 1medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
- Salt to taste
- ¼teaspoon red pepper flakes (optional)
- 2garlic cloves, minced, or ½ head green garlic, stalks and papery shells removed, sliced
- Freshly ground pepper
- 8 to 12ounces pasta, any shape
- ½cup cooking water from the pasta
- 1 to 2ounces Parmesan (to taste)
Nutritional analysis per serving (4 servings)
383 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
- Step 2
Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- Step 3
Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
- Step 4
Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
- Advance preparation: You can make this through Step 2 several hours or even a day before you cook the pasta. Reheat gently on top of the stove.
Private Notes
Comments
This is a great staple I make often. The greens can be substituted with anything on hand; escarole is traditional, but kale or chard are great too.
While sautéing the onion (shallot can be used too) add a splash of dry white wine.
To really make a meal of it I add a can of white cannellini beans.
Top with fresh parsley, black pepper and plenty of pecorino Romano.
Excellent suggestion to add cannellini beans. This recipe could be renamed "CSA Box Pasta", because it provides a delicious use for the abundant amount of greens we receive in our box each week.
Liked this a lot. Simple and delicious. Use only fresh collards. Don't make adding red pepper flakes an option. Add and enjoy.
Highly recommend adding some fresh tomato and garlic at the end to make it a little lighter and “summerier”. Plus lemon. Delish!
Honestly, I wasn’t thrilled about the recipe as written, at least on the first night. But then it turned into the best pasta salad ever…just a little good mayo per serving.
Fantastic recipe...I used whole wheat rotini and added extra caramelized sweet onions and garbonzo beans for some protein, red pepper flakes are a must. I tore my greens into small-ish pieces and they cooked fine just as directed.
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