Spaghetti with Meyer Lemons & Collard Greens
This simple pasta recipe uses fresh herbs and lemon to brighten the earthy collard greens. We used just a hint of garlic and a sprinkle of red pepper flakes for a little spice.
INSTRUCTIONS
In a large pot, fill ¾ the way full with water and 1 tablespoon sea salt. Bring to a boil.
Meanwhile, heat oil in a large skillet over medium heat. Sauté garlic and pepper flakes until tender, about 1 minute. Add in collard greens and cook, stirring until tender, about 5 minutes. Remove from heat and stir in lemon zest, lemon juice and fresh oregano or thyme. Season with ½ teaspoon sea salt and set aside.
Once water is boiling add pasta and cook until al dente (tender, but firm when bitten). Reserve 1 cup pasta water and then drain.
Add pasta to skillet, and toss with the collard green mixture and add ½ cup or more of the reserved water to adjust consistency. Sprinkle with lemon zest and cheese before serving.
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