This recipe comes from our book “Clean Slate: A Cookbook and Guide”. Source: Martha Stewart Living, December/January 2015. The total time is 30 minutes, preparation time is 15 minutes, and it serves 4. The ingredients include 2 tablespoons of extra-virgin olive oil, 2 cloves of garlic sliced, 1/4 teaspoon of red pepper flakes, 1 bunch of collard greens (12 ounces), ribs thinly sliced, 1/4 cup of toasted pine nuts, grated zest of 1 lemon, plus more for serving, 2 tablespoons of fresh lemon juice, coarse salt, 12 ounces of whole-grain spaghetti, such as farro, 1/4 cup of finely grated Pecorino Romano, for serving. The directions are to heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook until fragrant, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon juice. Season with salt. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta cooking water. Drain pasta. Add pasta and reserved water to skillet; toss to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.
27.04.2023 @ 03:15
This recipe comes from our book “Clean Slate: A Cookbook and Guide”. Source: Martha Stewart Living, December/January 2015. The total time is 30 minutes, preparation time is 15 minutes, and it serves 4. The ingredients include 2 tablespoons of extra-virgin olive oil, 2 cloves of garlic sliced, 1/4 teaspoon of red pepper flakes, 1 bunch of collard greens (12 ounces), ribs thinly sliced, 1/4 cup of toasted pine nuts, grated zest of 1 lemon, plus more for serving, 2 tablespoons of fresh lemon juice, coarse salt, 12 ounces of whole-grain spaghetti, such as farro, 1/4 cup of finely grated Pecorino Romano, for serving. The directions are to heat the oil in a large skillet over medium heat. Add the garlic and red pepper flakes. Cook until fragrant, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon juice. Season with salt. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta cooking water. Drain pasta. Add pasta and reserved water to skillet; toss to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.