Collard greens with pasta

This is an excellent dish. Very simple and quick to make, healthy, AND delicious. It's in our regular rotation. The quantities listed below serve 2.

Prepare the greens and garlic

1. Wash the collard greens
2. Cut out the center rib of each collard green leaf
3. Stack a few leaves of the greens, then roll into a tight cigar shape
4. Slice the roll into thin strips (1/4" or thinner if possible)
5. Mince the garlic cloves

Cooking the pine nuts

1. Place a small to medium skillet over medium heat
2. Add the pine nuts and toast until golden. When ready, set the toasted nuts aside.

Boil the pasta

1. We recommend you begin boiling the water for the pasta just before you begin cooking the garlic and collard greens
2. Bring a large pot of salted water to a boil
3. Add the pasta and cook until al dante
4. When finished, drain the pasta and save some of the water. Return the cooked pasta to the pot and set aside

Cook and assemble the dish

1. In a large skillet over medium heat, add a tablespoon of olive oil. Add the garlic and red pepper flakes and fry for a minute or two
2. Add the collard greens and mix thoroughly. Sprinkle generously with salt. Stir for 3 - 4 minutes
3. Once the greens have softened nicely, add the pasta to the skillet. Drizzle with olive oil and mix rigorously. If too dry, add some of the pasta water for moisture. Add salt to taste.
4. Plate the pasta. Top with grated parmesan cheese, roasted pine nuts, and fresh pepper. Squeeze lemon juice over top for maximum zest!

Enjoy!