Pasta and CollardsPosted: April 2, 2011
Trying to cook our way into spring with some light, fresh veggies. What we have here is spaghetti with some barely-sauteed collard greens. I julienned the greens while some diced onion and garlic cooked in butter, I added the greens and used tongs to flip them around and keep them from getting too floppy. When they were lightly cooked but still firm, I transferred them into a bowl and put them in a warm oven while i used the same pan to cook a couple of eggs over easy. The greens and egg both went on top of spaghetti with some fresh grated parmesan.