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Author Notes: My garden this past year was not like previous years - only 3 zucchini, the rabbits took the green beans and the tomatoes were small (but tasty!). The collards, basil, parsley, green onions and oregano were extremely prolific however, so I combined them with some pasta for a really earthy dish. I like the bitterness of the collards in this but I think kale would be excellent also. - inpatskitchen
Makes about 4 servings
- 1/4 cup extra virgin olive oil
- 6 cloves minced garlic
- 3/4 cups sliced green onions
- 1/4 cup dry white wine
- 1/2 cup chicken broth
- 4 cups chopped collard greens
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup minced parsley
- 1/2 cup sliced fresh basil leaves
- 2 tablespoons minced fresh oregano leaves
- 12 ounces long pasta like fettucine cooked in chicken broth with about 1 cup of the broth reserved
- Salt and pepper for re-seasoning
- Grated Parmesan for garnishing
- In a large saute pan, saute the garlic and green onions over medium heat for a minute or two until the garlic becomes fragrant.
- Add the wine and the 1/2 cup of chicken broth and then start adding the collards a handful at a time until they wilt. Simmer them for about 20 minutes until the liquid is almost gone.
- Add the salt and pepper, stir in the cooked pasta and while still on the heat stir in the parsley, basil and oregano.
- Stir in some of the reserved broth until you get your desired consistency for the sauce. Re-season with salt and pepper, pour into a serving bowl and garnish with as much grated Parmesan as you like.
- This recipe was entered in the contest for Your Best Dark, Leafy Greens
- This recipe was entered in the contest for Your Best Fresh Herbs
- This recipe was entered in the contest for Your Best Spring Alliums
- This recipe was entered in the contest for Your Best Greens