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Collards are closely related to cabbage. If you take a good look, you can see the similarity in the leaves and the stems. Both the stems and leaves are edible, but the stems take longer to cook. Collards are good sources of vitamin C, K fiber, and contain multiple nutrients with anticancer properties. If you've never had collards before then GET OVER IT. They are pretty yummy.
QUICK IDEAS: substitute collards in your pesto recipe and use as a sandwich spread, sauce, or dip; finely chop and cook in oil in a pan before adding your morning eggs and bacon
Spaghetti with Collard Greens and Lemon
from Martha Stewart Living December 2014

2 Tbsp. olive oil

2 garlic cloves, sliced

1/4 tsp. red-pepper flakes

1 bunch collard greens, ribs removed, thinly sliced

1/4 cup pine nuts, walnuts, or sunflower seeds (optional)

Grated zest of 1 lemon, plus more for serving

2 Tbsp. lemon juice


12 ounces regular or whole grain spaghetti

1/4 cup finely grated Parmesan or Romano, for serving



1) Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in nuts (if using) and lemon zest and juice. Season with salt.

2) Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.

3) Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.  

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