collard greens pasta with beans
This simple pasta dish is a fall favorite for our team! Easy to make and savory good with fresh organic collard greens from a local farm in Hudson, NY. Pair it with delicious beans from Vermont Bean Crafters and you've got a complete meal.
2 garlic scapes, diced (can sub with garlic cloves)
1/4 teaspoon crushed red pepper flakes
1 (15 ounce can) white beans, drained
1 bunch of collard greens (about two cups) ribs removed and thinly sliced
grated zest of 1 lemon
2 Tablespoons lemon juice
12 ounces spaghetti
1/4 cup fresh dill, minced
1/4 cup freshly grated parmesan cheese
salt and pepper to taste
olive oil for serving
Step 1: Heat the oil in a large skillet over medium heat. Cook the garlic and pepper flakes until tender, about 1 minute. Add white beans and collard greens and cook, stirring often until the beans are lightly browned and the collards are bright green and tender. About 5 minutes. Grate the lemon zest and drizzle in the lemon juice. Sprinkle with coarse salt. Remove from the heat.
Step 2: Bring a large pot of lightly slated water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid.
Step 3: Add the pasta to the skillet with the beans and greens, tossing to coat. Add the reserved pasta water to adjust consistency. Divide pasta between plates and top with the sliced turnips, dill, and parmesan cheese. Sprinkle with salt and pepper to taste and drizzle with a touch of olive oil. Enjoy warm or at room temperature.
Image & recipe courtesy of Dishing Up The Dirt.