‘Haak’ or ‘Collard greens’ are also very nutritious, a 1 cup portion of cooked collard greens has about 50 calories. It is an excellent source of vitamins C, A, and K. This same serving will provide a good source of calcium, fiber, and beta-carotene, as well as vitamin E. Rich in nutrients and antioxidants, ‘Haak’ or ‘Collard greens’ are beneficial for supporting the immune system.
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| the paste |
The taste does take some getting used to but after you do, you will enjoy the warm mustardy flavour. I made the leaves into a pesto-like paste and mixed them with parmesan. The parmesan softens the mustard flavour a bit and the Ricotta gives the greens a sweeter touch.
1 bunch of Collard greens
1 clove of garlic crushed
1 cup of grated parmesan
4 tsp of olive oil
2 tsp of ricotta
parmesan to serve
olive oil to serve
– Rinse the Collard greens well
– Remove the stalks from the leaves
– Boil salted water
– Cut the leaves to create strips
– Add to the boiling water, do not put the lid on
– Boil for 5-7 minutes
– Drain the Collard greens and keep the cooking water to cook the pasta in.
– Add the pasta to the boiling water
– Divide the Collard greens so you have 2/3 and 1/3.
– Add the 2/3 of the Collard greens to a food processor or mixing bowl
– Add the olive oil, parmesan and garlic to the Collard greens and puree.
– Add the Ricotta to the paste and stir
– Drain the pasta and keep some of the cooking water
– Stir the Collard greens paste trough the pasta, if its to dry, add some of the cooking water.
– Finally stir in the 1/3 of Collard greens leaves
– Serve with a generous amount of parmesan and drizzle some olive oil over the dish to finish it of.
This dish is delicious with a fruity white wine.
Enjoy
Please leave a comment, I appreciate every single one!
Regula Ysewijn is a food writer, stylist and photographer, with a particular interest in historical recipes. he is a Great Taste Awards judge and a member of The Guild of Food Writers, as well as one of the two judges on 'Bake Off Vlaanderen', the Belgian version of 'The Great British Bake-Off'. A self-confessed Anglophile, she collects old British cookbooks and culinary equipment in order to help with her research. She is the author of 5 books: Pride and Pudding the history of British puddings savoury and sweet, Belgian Café Culture, the National Trust Book of Puddings, Brits Bakboek and Oats in the North, Wheat from the South. 
A scrumptious pasta dish! So healthy and delicious.
Cheers,
Rosa
Thank you Rosa!
Collard greens always makes me think of the deep south of America – I've never seen them made into a pasta sauce before but this looks gorgeous. So fresh and healthy and GREEN! Yum 🙂
It's really tasty,you don't need to eat a lot of it because of the spice!
that's lovely! I actually really liek collard greens, they come in such a large bunch though, that they never seem to finish! I really like that their leaves dont get soft after long cooking, so I love using them as wraps for "dolmades"! thanks for sharing this, great idea using them in a pesto (:
http://mummyicancook.blogspot.co.uk/2011/04/collard-leaf-wrapped-herb-rice-with.html
That looks delicious! Must try it!
yum yum Regula and so pretty green 8-D
I like green, goes well with red 🙂
I think you are on to something! Combining healthy greens with carb in a not so "guilty" application. Very nice.
Nancy O
Thanks!
So simple, so delicious looking! Loves it.
Thanks 🙂
Is it just as good served cold? I want to bring it to our NYE party for a "good luck" dish (greens represent money), but it will be easier to make ahead, chill and serve cold. It looks awesome!