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Food

Warm Mediterranean Shredded Collards with Penne and Tomatoes

Serves 6.

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Warm Mediterranean Shredded Collards with Penne and Tomatoes
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.

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:

  • calories 195
  • protein 6g
  • fat 12g
    • saturated fat 2g
    • trans fat 0g
  • carbohydrates 19g
    • sugars 2g
    • fibre 3g
  • sodium 186mg

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.

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