Spaghetti with Collard Greens and Lemon

Yield

Yield: 4 Servings

Ingredients

  • 2 Tbsp extra-virgin olive oil
  • 2 garlic cloves, sliced (or more if you like garlic!)
  • ¼ tsp red-pepper flakes
  • 1 bunch collard greens (12 ounces), ribs removed, thinly sliced
  • ¼ cup pine nuts, toasted
  • Grated zest of 1 fresh lemon, plus more for serving
  • 2 Tbsp fresh lemon juice
  • Coarse salt, to taste
  • 12 oz dried spaghetti
  • ¼ cup finely grated Pecorino Romano, for serving

Instructions

  1. 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.
  2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water, drain pasta.
  3. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with additional lemon zest and sprinkled with cheese.

Notes

Recipe sourced from marthastewart.com.

For more amazing recipes featuring vegetables from your CSA boxes, visit our recipe archives!

 

 

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