Pappardelle and collard greens with almond-olive relish
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
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
Make the relish
- Coarsely chop the olives.
- Coarsely chop parsley leaves.
- Coarsely chop almonds.
- Zest lemon, cut the fruit into 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