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Pasta With Collard Greens and Onions

By cooking.nytimes.com

Pasta With Collard Greens and Onions

Cook:35min

Updated at: Thu, 20 Feb 2025 10:26:59 GMT

Nutrition balance score

Great

Glycemic Index

47

Low

Glycemic Load

23

High

Nutrition per serving

Calories331.7 kcal (17%)

Total Fat10.1 g (14%)

Carbs48.6 g (19%)

Sugars2.8 g (3%)

Protein12 g (24%)

Sodium291.5 mg (15%)

Fiber4.6 g (16%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 bunchcollard greens

stemmed and washed

2 tablespoonsextra virgin olive oil

medium, preferably a red onion, cut in half lengthwise, then sliced across the grain

¼ teaspoonred pepper flakes

freshly ground pepper

8 ouncespasta

½ cupwater

cooking, from the pasta

1 ouncesParmesan

Instructions

View on cooking.nytimes.com

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Notes

4 liked

0 disliked

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Delicious

Sunny· 8 months ago

Added a splash of wine and can of beans, as suggested. Delicious light, veggie meal.

Andreia Krause· 2 years ago

Used chickpea pasta and nutritional yeast to keep it plant based. Easy, tasty, used what I had in the house.

Used chickpea pasta and nutritional yeast to keep it plant based. Easy, tasty, used what I had in the house.

lewisallison10· 2 years ago

I used scallions instead of red onion, since that’s what I had in my CSA that week. The water ratio for the greens seemed a bit high, but it worked pretty well in the end. Tasty!

I used scallions instead of red onion, since that’s what I had in my CSA that week. The water ratio for the greens seemed a bit high, but it worked pretty well in the end. Tasty!

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