Sticking with the theme of the week and offering up a healthy twist on a dinner time staple…pasta. Many of you have probably seen collard greens but don’t know how to use them in dishes. The secret to this dish being healthy is the greens are the star of the show, not the pasta. Pairs nicely with fish or chicken to make a complete meal.
10 LEAVES FRESH COLLARD GREENS
1/3 PKG WHOLE WHEAT THIN SPAGHETTI
3 TBSP PINE NUTS (OPTIONAL TO TOAST)
2 TBSP EXTRA VIRGIN OLIVE OIL
2 SMALL CLOVES GARLIC, PRESSED
1 PINCH RED PEPPER FLAKES
1 OZ. PARMESAN CHEESE (OR CHOICE)
½ LEMON, CUT INTO WEDGES
Bring a pot of salted water to a boil and cook pasta according to box directions. Drain quickly. Return pasta to pot.
Cut out the center rib/stalk of each collard green. Stack a few greens at a time and roll them up into a cagar-like shape. Slice across the roll as thinly as possible.
Heat a skillet over medium heat and pour a tablespoon of olive oil. Sprinkle in red pepper flakes and garlic. Toss in all of your greens, stirring often, saute about 3 minutes.
Pour greens into pasta post and toss with another tbsp. olive oil.
Place greens and pasta mix on plate, top with pine nuts and cheese.
Nutrition per Serving: Calories 584, Total Fat 29g, Carbs 68g, Protein 22g, Fiber 14g. Sugars 2.8g