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

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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

Vegetarian, Soy-Free

2 Servings, 670 Calories/Serving

20 Minutes

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

Nutrition per serving

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


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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.


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

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.


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.



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

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