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Spaghetti with Collard Greens and Lemon

Marthastewart.com
Serves 4
​

Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon red-pepper flakes
  • Crushed Red Pepper Flakes
  • Bold and spicy addition to sauces and marinades
  • 1 bunch collard greens (12 ounces), ribs removed, thinly sliced
  • 1/4 cup pine nuts, toasted
  • Grated zest of 1 lemon, plus more for serving
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • 12 ounces whole-grain spaghetti, such as farro
  • 1/4 cup finely grated Pecorino Romano, for serving​
Picture
Preparation
  1. 1. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon zest and juice. Season with salt.
  2. 2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.
  3. 3. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.
Plow to Porch Organics, Inc.
5342 Hollister Ave, Santa Barbara, CA 93111

805-203-6222
mail@plowtoporch.com
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