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Pasta With Collard Greens and Onions

5.0(711)

Slow cooking sweetens the collards in this satisfying pasta dish.

by Martha Rose Shulman

MediterraneanPastas, Main Course

Servings

4 servings

Total time

35 min

Calories / serving

383 kcal

Ingredients (10)

serves

1 bunch collard greens, stemmed and washedcollard-greens
2 tablespoons extra virgin olive oilextra-virgin-olive-oil
1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grainonion
Salt to tastesalt
1/4 teaspoon red pepper flakes (optional)
2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, slicedgarlic
Freshly ground pepperpepper
8 to 12 ounces pasta, any shape
1/2 cup cooking water from the pasta
1 to 2 ounces Parmesan (to taste)parmesan

Instructions (4 steps)

01Bring 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.
02Heat 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 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

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Rich recipe — supports nutrition-aware planning.