Tuesday, October 1, 2013

Pasta with Collard Greens and Onions

Adapted from The New York Times

  • 1 bunch collard greens, stemmed, washed and sliced
  • 1 tablespoon oil
  • 1 medium onion, sliced
  • salt
  • 1/4 teaspoon red pepper flakes
  • 2 cloves garlic, minced
  • 1/2 cup water
  • 8-12 ounces pasta
  • Daiya Mozzarella Shreds

  • Bring a large pot of water to a boil, salt generously and add collard greens; blanch for 2 minutes, drain and rinse collards with cold water; let sit in colander to drain
  • Heat olive oil in a large lidded pot, add onion, cook while stirring often for about 5 minutes
  • Add a generous pinch of salt, red pepper flakes and garlic; cook another minute while stirring
  • Add collards - when greens begins to sizzle, lower heat, cover and simmer 5 minutes
  • Add 1/2 cup water, cover and continue to simmer another 5-10 minutes while pasta is cooking
  • When pasta is finished cooking, save some of the cooking water in case you need it (I did not), drain and toss with the greens
  • Serve topped with Daiya Mozzeralla Shreds

No comments:

Post a Comment