|
1 lb. Collard Greens
3 - 4 Splashes of Balsamic or Distilled Vinegar
2 TBS Pine Nuts
2 oz Sun Dried Tomatoes (packed in oil), juilenned
2 Cloves Garlic, minced
¼ Cup Butter
Black or Red Pepper, to taste
1 lb. Cooked Pasta (small shells or tri color spirals pasta work
great!)
Grated Parmesan Cheese
Clean and stem the Collard Greens, removing tough ribs. Cut leaves
into half-inch strips - wash but do not dry. In a pan with enough
water to barely cover the bottom of the pan, add the damp collard
greens. Splash the vinegar over the top of the greens. Steam for
2 minutes - then toss until all of the leaves turn a bright green.
At this point the greens will be al dente - continue to wilt the
greens until they begin to turn an olive color. Remove from heat.
Note: Depending on how large the pan is utilized, this will be
done in 2 to 3 batches,
Sauté pine nuts and minced garlic, in butter, over a medium
heat. When the garlic begins to turn brown add the sun-dried tomatoes
and pepper. Continue to cook until the sun-dried tomatoes are heated
through. Add the Collard Greens, cover and cook until the greens
are heated through wilted, about one minute. Add pasta and toss.
Adjust seasonings and add Parmesan cheese.
Makes 6 servings | 
