Collard greens pack a powerhouse of nutrition into a recipe with few calories. As a member of the valuable cruciferous family (which includes kale, broccoli, Brussels sprouts, cabbage, and rutabagas), 1 cup (250 mL) cooked collards provides a whopping 308 percent of your daily vitamin A needs.
Warm Mediterranean Shredded Collards with Penne and Tomatoes
Ingredients
- 12 oz (340 g) whole grain or gluten-free penne pasta
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) extra-virgin olive oil, plus extra, if desired
- 2 garlic cloves, smashed and minced
- 4 collard leaves, thinly slivered crosswise
- 1/4 cup (60 mL) slivered sundried tomatoes
- 3 Tbsp (45 mL) finely chopped flat-leaf parsley
- 2 Tbsp (30 mL) finely chopped fresh basil
- 2 Tbsp (30 mL) red wine vinegar
- 8 Kalamata olives, pitted
- 1/3 cup (80 mL) shaved Parmesan cheese
- Freshly ground black pepper
Nutrition
Per serving:
- calories195
- protein6g
- fat12g
- saturated fat2g
- trans fat0g
- carbohydrates19g
- sugars2g
- fibre3g
- sodium186mg
Directions
01
In large pot of boiling water, cook pasta with salt just until al dente, about 10 minutes.
02
Meanwhile, heat oil in large saucepan. Add garlic and sauteu0301 until soft but not browned. Add collard leaves, tomatoes, parsley, and basil. Fold together, remove from heat once collards wilt, and set aside.
03
When pasta is tender, drain thoroughly. Add to pan with collards and toss together to blend evenly. Drizzle with vinegar and fold in olives. Serve with shavings of Parmesan and freshly ground black pepper to taste. Drizzle a little extra olive oil on top, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
