Collard Greens Pasta
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 Servings
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Course
Main Course
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Cuisine
International
Collard Greens Pasta
Description
In Collard Greens Pasta, Casarecce pasta is cooked according to package instructions for a firm bite. Collard greens are prepared by stemming, slicing, and briefly wilting them alongside sautéed garlic and red onion mixed with browned diced bacon. Lemon halves are grilled until browned to introduce a smoky, citrus aroma, and their juice and zest are incorporated to uplift the dish’s flavors.
This combination yields a pasta dish with contrasting textures: tender pasta and collards with the crunch from bacon. Olive oil ensures a silky coating, while the lemon juice adds brightness. The final addition of burrata cheese adds a creamy, milky layer that tempers the greens and bacon’s saltiness.
This dish suits a hearty yet fresh main course, bringing together the bitterness of collard greens with smoky and citrus elements. Serving with extra lemon or cheese allows adjusting to taste.
Ingredients
- 16 oz pasta I used Casarecce, uncooked
- 3 whole lemon plural
- 3-5 lices Bacon diced
- olive oil to taste
- 1 red onion peeled and sliced
- 6 garlic or 1 Tbsp of Brazilian Sofrito, cloves, minced
- 1-2 bunches collard greens stemmed and sliced
- salt to taste
- black pepper to taste
- 2-3 burrata cheese balls
Instructions
- Prepare the pasta acording to package intructions.
- Meanwhlile, slice 2 of the lemons in half, then zest and juice the remaining lemon, and set aside. You should have approximately 1/2 a tsp of zest, and 1 tbsp of juice.
- In a large skillet, over medium heat, grill the lemon halves until browned. Approximately 2-3 minutes. Then, remove the lemons from the skillet and set them aside.
- Using the same skillet, brown the bacon.
- Add about a tbsp of olive oil to the pan with the browned bacon, and add the onions.
- Let the onions saute until they are transparent, about a minute or two.
- Add the minced garlic, and saute until it's golden.
- Add the lemon juice to the pan and let it cook until it's nearly evaporated - about a minute.
- Add the collard greens and season with salt and pepper. Give everything a couple of quick stirs just to wilt the greens, then turn off the heat.
- Add the lemon zest and the cooked pasta, stir to combine.
- Serve it in bowls with half of a burrata ball on top. Drizzle with some more olive oil if desired.
Bom Apetite!
User Reviews
Overall Rating
5
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