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Pappardelle and collard greens with almond-olive relish

Pappardelle and collard greens with almond-olive relish

Vegetarian Soy Free

In the South, collards are often cooked for hours, usually with a bit of pork. In this recipe, Chef Justine tosses them with egg noodles and tops the dish with an elegant 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.


  • 5 ounces pappardelle
  • 1 red onion
  • 1-2 garlic cloves
  • ½ pound collard greens
  • 2 sprigs thyme
  • 1 ½ ounces Kalamata olives
  • Fresh flat leaf parsley
  • 1 ½ ounces almonds
  • 1 lemon
  • 4 ounces cup ricotta



Cook the pappardelle

In a sauce pot over high heat, bring 3 quarts of heavily salted water to boil. Cook the pappardelle until tender, 4 to 6 minutes. Drain the pasta, reserving 1 cup of the cooking water. Prepare the remaining ingredients while waiting for the water to boil.


Prep the onion, garlic and collard greens

  • Peel and thinly slice the onion.
  • Cut the garlic into thin slices.
  • Rinse and coarsely chop collard greens.


Cook the collard greens

In a frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onions, season with salt, and cook until tender and just caramelized, 8 to 10 minutes. Add the garlic and thyme sprigs cook until fragrant, about 1 minute. Add the collards and 1 cup of the reserved pappardelle cooking water. Bring to a boil, then reduce to a simmer. Cook until the collards turn bright green and are just tender, 5 to 7 minutes. Add the pasta and toss until combined, 2 to 3 minutes. Season with salt and pepper and remove from the heat. Meanwhile, make the relish.


Make the relish

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



Divide the pasta and collard greens evenly between two bowls. Top with the ricotta and olive-almond relish. Serve with the lemon wedges.

Nutrition per serving: Calories: 680, Protein: 26 g, Total Fat: 32 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Carbohydrates: 90 g, Fiber: 11 g, Added Sugar: 0 g, Sodium: 950 mg

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