From Cookie and Kate
Lemony Collard Greens Pasta
- Time
- 25 min
- Makes
- 2
- Ingredients
- 10
Get the recipe at Cookie and Kate (opens in a new tab)
The method's theirs. Go give them the click.
Ingredients
- 1 bunch of fresh collard greens (about 8 to 10 ounces or 10 big leaves)
- 5 to 8 ounces thin spaghetti or “spaghettini” (whole wheat or gluten-free if desired)
- 3 tablespoons pine nuts
- 1 tablespoon olive oil
- 2 small cloves garlic, pressed or minced
- Pinch of red pepper flakes (omit if sensitive to spice)
- Fine salt, as needed
- Freshly ground black pepper
- 1 ounce Parmesan cheese, shaved with a vegetable peeler
- ½ or more of a lemon, cut into wedges
Nutrition
- Calories
- 584 calories
- Fat
- 29.2 g
- Serving size
- 1 generous serving (batch made with 5 ounces pasta)
- Fiber
- 14.3 g
- Sugar
- 2.8 g
- Sodium
- 528.8 mg
- Protein
- 22.1 g
- Trans fat
- 0 g
- Cholesterol
- 9.7 mg
- Carbohydrate
- 68.1 g
- Saturated fat
- 6.1 g
As published by Cookie and Kate.
The method
The steps live at cookieandkate.com. We don't copy them: Cookie and Kate wrote this recipe, and your visit supports them.