Recipe

Pasta with Green Herbs, Greens and Garlic from My Garden

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This recipe was entered in the contest for Your Best Greens

This recipe was entered in the contest for Your Best Spring Alliums
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inpatskitchen's Notes: My garden this past year was not like previous years - only 3 zucchini, the rabbits took the green beans and the tomatoes were small (but tasty!). The collards, basil, parsley, green onions...
My garden this past year was not like previous years - only 3 zucchini, the rabbits took the green beans and the tomatoes were small (but tasty!). The collards, basil, parsley, green onions and oregano were extremely prolific however, so I combined them with some pasta for a really earthy dish. I like the bitterness of the collards in this but I think kale would be excellent also.

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Serves 3 to 4

1/4 cup extra virgin olive oil Ask a question about this ingredient

6 cloves minced garlic Ask a question about this ingredient

3/4 cups sliced green onions Ask a question about this ingredient

1/4 cup dry white wine Ask a question about this ingredient

1/2 cup chicken broth Ask a question about this ingredient

4 cups chopped collard greens Ask a question about this ingredient

1/2 teaspoon salt Ask a question about this ingredient

1/2 teaspoon black pepper Ask a question about this ingredient

1 cup minced parsley Ask a question about this ingredient

1/2 cup sliced fresh basil leaves Ask a question about this ingredient

2 tablespoons minced fresh oregano leaves Ask a question about this ingredient

8 ounces long pasta like fettucine cooked in chicken broth with about 1 cup of the broth reserved Ask a question about this ingredient

Salt and pepper for re-seasoning Ask a question about this ingredient

Grated Parmesan for garnishing Ask a question about this ingredient

In a large saute pan, saute the garlic and green onions over medium heat for a minute or two until the garlic becomes fragrant.
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Add the wine and the 1/2 cup of chicken broth and then start adding the collards a handful at a time until they wilt. Simmer them for about 20 minutes until the liquid is almost gone.
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Add the salt and pepper, stir in the cooked pasta and while still on the heat stir in the parsley, basil and oregano.
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Stir in some of the reserved broth until you get your desired consistency for the sauce. Re-season with salt and pepper, pour into a serving bowl and garnish with as much grated Parmesan as you like.
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12 Comments on Pasta with Green Herbs, Greens and Garlic from My Garden

whmcdevitt added 8 months ago

DELICIOUS...i used the same amount of greens and herbs but used a whole
lb. of fettucine and it was fine.

inpatskitchen added 8 months ago

I'm so glad you enjoyed this...I just love pasta with all kinds of greens (especially when I grow them myself!) Thanks!

lapadia added 8 months ago

Can't go wrong with pasta, fresh garden greens and cheese! BTW - we keep a very tall fence around our garden to keep bunnies, deer and other critters from feasting to their heart's desire!

inpatskitchen added 8 months ago

Thanks lapadia! Unfortunately the fence doesn't always work....