Pappardelle with collard greens, ricotta, and almond-olive relish

2
Servings
670
Cal/serving
20
Min
Vegetarian Soy Free

In the American South, collards are traditionally cooked for hours, usually with a bit of pork. Here, Chef Justine quick-cooks them, and serves them with egg noodles and fresh ricotta, garnished with a piquant almond-olive relish. The greens are rich in vitamins A and C, B2 and B6, and a good source of manganese, folate, fiber, calcium and potassium. Their sulfur-containing phytonutrients are believed to have antioxidant properties.

Ingredients

  • 5 ounces pappardelle (contains wheat and eggs)
  • 1 red onion
  • Peeled fresh garlic
  • Fresh thyme
  • 6 ounces collard greens
  • 1½ ounces Kalamata olives
  • 1½ ounces almonds
  • Fresh flat-leaf parsley
  • 1 lemon
  • ¼ pound fresh ricotta

Instructions

1

Cook the pappardelle

Bring a medium pot of salted water to a boil. Add the pappardelle and cook until tender, 6 to 8 minutes. Drain, reserving 1 cup of the cooking water. While the pappardelle cooks, prepare the remaining ingredients.

2

Cook the red onion

  • Peel and thinly slice the red onion
In a large pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the red onion, season with salt, and cook, stirring occasionally, until starting to caramelize, 3 to 5 minutes. While the onion cooks, prepare the garlic, thyme, and collards.

3

Prep the garlic, thyme, and collards

  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Strip the thyme leaves from the stems.
  • Strip the collard greens leaves from the stems; coarsely chop the leaves.

4

Finish the pasta

When the onion has softened, stir in the garlic and thyme and cook over medium-high heat until fragrant, about 1 minute. Add the collard greens and 1 cup of the reserved pappardelle cooking water. Bring to a boil, reduce to a simmer, and cook until the collards turn bright green and are just tender, 5 to 7 minutes. Stir in the pappardelle and cook until heated through, 2 to 3 minutes. Remove from the heat and season to taste with salt and pepper. While the collards cook, make the relish.

5

Make the olive-almond relish

  • Coarsely chop the olives.
  • Coarsely chop the almonds.
  • Strip the parsley leaves from the stems; coarsely chop the leaves.
  • Zest the lemon; cut the fruit into wedges.
In a small bowl, combine the olives, almonds, parsley, and lemon zest and mix well. Season to taste with salt and pepper.

6

Serve

Transfer the pasta to individual bowls. Top with the ricotta and olive-almond relish. Serve with the lemon wedges.

Nutrition per serving: Calories 670, Protein: 25 g, Total Fat: 32 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 75 g, Fiber: 10 g, Added Sugar: 0 g, Sodium: 940 mg

Contains: tree nuts, wheat, eggs, milk

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