Recipe inspired by Martha Rose Shulman, New York Times
Ingredients
- 1 bunch collard greens stemmed and washed
- 2 tablespoon olive oil extra virgin
- 2 cloves garlic minced
- 8-12 ounces pasta any shape
- 1-2 ounces Parmesan garnish
- 1 medium red onion cut in half lengthwise
- 1/4 teaspoon red pepper flakes (optional) Freshly ground pepper
- 1/2 cup water cooking water from the pasta
- Salt to taste
Servings:
Units:
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