Collard greens pack a powerhouse of nutrition into a recipe with few calories. As a member of the valuable cruciferous family (which includes kale, broccoli, Brussels sprouts, cabbage, and rutabagas), 1 cup (250 mL) cooked collards provides a whopping 308 percent of your daily vitamin A needs.
Ingredients
12 oz (340 g) whole grain or gluten-free penne pasta
1/2 tsp (2 mL) salt
1/4 cup (60 mL) extra-virgin olive oil, plus extra, if desired
2 garlic cloves, smashed and minced
4 collard leaves, thinly slivered crosswise
1/4 cup (60 mL) slivered sundried tomatoes
3 Tbsp (45 mL) finely chopped flat-leaf parsley
2 Tbsp (30 mL) finely chopped fresh basil
2 Tbsp (30 mL) red wine vinegar
8 Kalamata olives, pitted
1/3 cup (80 mL) shaved Parmesan cheese
Freshly ground black pepper
Directions
In large pot of boiling water, cook pasta with salt just until al dente, about 10 minutes.
Meanwhile, heat oil in large saucepan. Add garlic and sauté until soft but not browned. Add collard leaves, tomatoes, parsley, and basil. Fold together, remove from heat once collards wilt, and set aside.
When pasta is tender, drain thoroughly. Add to pan with collards and toss together to blend evenly. Drizzle with vinegar and fold in olives. Serve with shavings of Parmesan and freshly ground black pepper to taste. Drizzle a little extra olive oil on top, if you wish.
Each serving contains: 195 calories; 6 g protein; 12 g total fat (2 g sat. fat, 0 g trans fat); 19 g total carbohydrates (2 g sugars, 3 g fibre); 186 mg sodium
