Gluten-Free, Vegan, Serves 2
- 8 ounces fresh collard greens
- 2 servings of gluten-free pasta
- 3 Tbsp pine nuts
- 2 gloves garlic pressed
- 1/2 lemon or more cut into wedges
- Olive oil
- Salt and pepper to taste
- 1/4 cup vegan parmesan
Directions:
Cook pasta as directed on the box, and make sure to reserve some of the pasta water. Cut the center rib of each collard green. Stack the greens and roll them. Once greens are rolled cut them as thinly as possible. Give the greens a few more chops to shorten the length. In a skillet over medium heat, toast the pine nuts and set them aside. Return the skillet to medium heat with a Tbsp of oil, garlic, salt, pepper, and red pepper flakes. Once the oil shimmers add the greens. Saute the greens for 3 minutes. Remove from heat, add the pasta, and a drizzle of oil, nuts, parmesan, and pasta water if needed to create a sauce. Squeeze lemon juice over the top of the pasta and top with additional parmesan.