Spaghetti with Collard Greens and Lemon
Spaghetti is a world famous pasta popularized through its extensive use in Italian cuisine. Spaghetti is defined by its long thin strands of flour-based noodles, and is boiled “al dente”, meaning that they’re cooked once firm. Spaghetti is served covered with sauce and usually garnished with cheese. There are hardly any limitations on which ingredients you can use when making your own. For this recipe we will be using collard greens, a green leafy vegetable closely related to cabbage and broccoli, as the main ingredient to flavor the spaghetti.
500 grams raw spaghetti
2 ½ tablespoons olive oil
3 cloves garlic, minced
500 grams collard greens
4 tablespoons freshly squeezed lemon juice
salt to taste
1 cup grated cheddar cheese
Fill a large stockpot with water and bring to a boil. Remember to flavor the water with salt. Add the spaghetti noodles then cook until firm. Drain the water and set the spaghetti aside.
Heat olive oil in a pan then cook the garlic until it turns light brown. Place the collard greens and cook until they turn tender. Remove from heat and serve with the spaghetti, garnished with cheese and lemon zest.