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
about 4 servings
extra virgin olive oil
cloves minced garlic
sliced green onions
dry white wine
chopped collard greens
sliced fresh basil leaves
minced fresh oregano leaves
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 This Recipe
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.
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!