Pappardelle with collard greens, ricotta, and almond-olive relish
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.
- 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
Cook the pappardelle
Cook the red onion
- Peel and thinly slice the red onion
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.
Finish the pasta
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.
Calories 670, Protein: 25 g, Fiber: 10 g, Total Fat: 32 g, Monounsaturated Fat: 11 g, Polyunsaturated Fat: 2.5 g, Saturated Fat: 6 g, Cholesterol: 90 mg, Sodium: 940 mg, Carbohydrates: 75 g, Added Sugar: 0 g.
Contains: Milk, Eggs, Tree Nuts, Wheat