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.
In your bag
- 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
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