Sunday, October 4, 2009

Bitter Greens + Olives = Loveliness

In the summer issue of Fine Cooking (the best food magazine out there), I found a recipe for a bulgur salad with swiss chard and green olives.  I now make it for lunch weekly with whatever dark greens I have on hand.  I am infatuated with the combination of dark greens and salty olives. I created this pasta dish to replace my usual 'aglio e olio' (garlic and oil) pasta dinner.

Pasta with Spicy Collards ( serves one )
3/4 cup frozen collard greens (slightly thawed if possible)
2 TBSP olive oil
4 fat garlic cloves, sliced
1/4 tsp. red pepper flakes (or more)
2 spring onions sliced (green and white parts kept separate)
3 TBSP. ground parmesan cheese
1 cup favorite chunky pasta (I used rigatoni)
3 green olives, finely diced
2 TBSP fresh flat-leaf parsley, chopped
salt and freshly ground black pepper
2-3 TBSP ricotta (optional)

Bring a pot of salted water to a boil for the pasta.  Once the pasta goes into the boiling water, start the sauce.  In a heavy-bottomed skillet, saute the garlic, red pepper flakes, and white parts of the spring onions in the olive oil for 3-4 minutes, being careful not to burn or brown the garlic too much.  Add the collard greens and 1/4 tsp. salt when the pasta is nearing al dente.  Before draining the pasta, reserve 1/4 cup of the pasta water.  Add the cooked pasta to the skillet with the collards and stir in half of the pasta water.  Sprinkle in the parmesan cheese, green olives, spring onion green tops, and parsley.  Add additional pasta water as needed.  Grind plenty of black pepper on top, and then taste to see if salt is needed.  If desired, stir in a few tablespoons of ricotta cheese.


  1. Hi Tina,
    This is Shal from Jasmine & Ginger. Love your recipe... looks delicious. Can't wait to give it a try, I'm such a sucker for greens with pasta...

  2. Thanks for stoppin by my blog. OMG your food looks incredible! I can't wait to see more. :)