This recipe is NOT safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"I wanna sit behind the scenes and see nothin' but the greens.." -Method Man
This is a fantastic fusion of Italian pasta and beans with Southern collard greens. The flavor is fantastic and the beans, pasta, and parmesan mellow the bitterness of the greens that some people don't like. A great dish to serve for a quick weeknight meal or even a casual dinner party.
I'd recommend that you slice the greens fairly thinly. They'll cook a bit faster and more evenly and the dish will be easier to eat.
Servings: 4 | Serving size: 2 ounces pasta with beans and greens
Cooking time: 30 minutes
This recipe can easily be multiplied and keeps well for about 3 days in the refrigerator. Reheat gently.
Place the water in a large pot over high heat.
When the water boils, add the pasta.
Stir and boil for about 12 to 15 minutes until al dente.
While the pasta is cooking, place the olive oil in a large skillet over medium heat.
Add the garlic and cook for about one minute. Stir frequently.
Add the collard greens and cook for about two minutes until just wilted. Toss frequently.
Add the thyme, white beans, salt, pepper, white wine, and lemon juice.
Stir and cook for about 1 minute. Toss frequently.
When the pasta is done, drain and add to the greens with the parmesan cheese.
Toss well and serve.
Serving size: 2 ounces pasta with beans and greens
|Calories 390||Calories from Fat 72|
|% Daily Value|
|Total Fat 8g||10%|
|Saturated Fat 3g||14%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 63g||23%|
|Dietary Fiber 14g||48%|
|Vitamin A 8%||Vitamin C 15%|
|Calcium 10%||Iron 22%|
|Vitamin K 120mcg||Potassium 600mg|