Equipment
Ingredients
Aromatics & Greens
- 450 g collard greens, stems removed, leaves washed and shredded
- 45 ml extra virgin olive oil
- 1 yellow onion, finely diced
- 4 garlic, thinly sliced
- 1 g red pepper flakes
Braise & Pasta
- 250 ml vegetable broth, warm
- 340 g orecchiette pasta
- kosher salt
- black pepper, freshly cracked
Finishing
- 1 lemon, zested and juiced
- 30 g vegetarian parmesan-style cheese, finely grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 511 kcal
- Protein
- 18 g
- Carbohydrates
- 77 g
- Fat
- 15 g
- Fiber
- 9 g
- Sugar
- 5 g
- Sodium
- 538 mg
- Saturated Fat
- 3 g
- Monounsaturated Fat
- 9 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 5 mg
- Potassium
- 547 mg
- Calcium
- 390 mg
- Iron
- 4.0 mg
- Magnesium
- 86 mg
- Phosphorus
- 262 mg
- Zinc
- 1.8 mg
- Vitamin A
- 307 mcg
- Vitamin C
- 55 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 4.3 mg
- Vitamin K
- 499 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.86 mg
- Riboflavin
- 0.54 mg
- Niacin
- 7.1 mg
- Folate
- 357 mcg
- Water
- 227 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Remove the tough central stems from the collard greens and slice the leaves into thin ribbons.
Dice the yellow onion and thinly slice the garlic cloves on a cutting board using a chef's knife.
Heat the extra virgin olive oil in a Dutch oven over medium heat until it begins to shimmer.
Add the diced yellow onion to the hot oil and cook until softened and translucent.
Stir in the sliced garlic and red pepper flakes, cooking constantly until aromatic to prevent burning.
Add the shredded collard greens to the Dutch oven in batches, tossing with tongs to coat in oil and wilt the leaves before adding the next batch.
Pour in the vegetable broth and season with kosher salt and black pepper. Reduce the heat to low, cover the pot, and simmer gently until the greens are incredibly tender and have released their natural sweetness.
Bring heavily salted water to a rolling boil at 100 degrees Celsius or 212 degrees Fahrenheit in a large pasta pot.
Drop the orecchiette pasta into the boiling water and cook according to package directions until al dente.
Carefully scoop out and reserve about 120ml of the starchy pasta cooking water, then pour the remaining contents through a colander to drain the pasta.
Transfer the drained pasta directly into the Dutch oven containing the braised collard greens.
Add the lemon zest, lemon juice, and half of the reserved pasta water to the pot. Toss everything together vigorously over low heat to create a glossy, emulsified sauce that coats the pasta.
Divide the pasta among warm bowls, finishing with a final crack of black pepper and a dusting of grated vegetarian hard cheese if desired.
Chef's Notes
- Do not rush the collard greens. The extended low-heat braise is absolutely essential to break down their robust fibrous structure and coax out a deep, complex sweetness.
- Reserving starchy pasta water is the secret to all excellent pasta dishes. It acts as a mechanical binder, marrying the olive oil, lemon juice, and remaining broth into a cohesive sauce.
- Orecchiette, meaning little ears, is the perfect pasta shape for this dish. The cup-like structure acts as a scoop, catching small pieces of the braised greens and garlic.
- For an extra layer of depth, save the discarded collard stems. They can be roughly chopped and thrown into a freezer bag with onion peels to make homemade vegetable stock later.
Storage
Refrigerator: 4 days — Store in an airtight container. The braised greens deepen in flavor overnight.
Freezer: 1 month — Pasta may become slightly mushy upon thawing, but the greens freeze exceptionally well.
Reheating: Reheat gently in a pan over medium heat with a splash of water to revive the emulsified sauce.
Troubleshooting
Collard greens are chewy or tough
Cause: The braising time was cut short, or the liquid evaporated too quickly
Fix: Add another splash of broth or water, cover, and continue simmering for an additional 15 to 20 minutes before adding the pasta
Prevention: Ensure the lid fits tightly and keep the heat at a low simmer to retain moisture while breaking down the cellular structure over time
Pasta dish feels dry rather than saucy
Cause: Insufficient starchy pasta water was used to bind the oil and broth
Fix: If you forgot to save pasta water, use a small splash of hot vegetable broth and a teaspoon of olive oil, tossing vigorously
Prevention: Always reserve at least a cup of pasta water before draining to adjust consistency at the end
Cultural Context
While collard greens are most famously associated with the cuisine of the American South, they have been cultivated and celebrated in the Mediterranean basin for thousands of years. In Greece, Italy, and Portugal, hearty leafy brassicas are frequently slow-cooked in olive oil and garlic, then paired with rustic legumes, potatoes, or pasta to create nourishing, fiber-rich peasant meals.
