Ingredients
- 4-6 ounces spaghetti or linguini pasta
- (reserve some pasta water)
- ¼ cup panko bread crumbs
- 1 tablespoon chopped fresh rosemary
- 2 cups chopped collard greens, stems removed
- ½ -1 clove minced garlic
- 1-2 lemons (plus some zest)
- a few tablespoons olive oil
- a dab of butter (optional)
- sliced almond, toasted
- red pepper flakes
- salt
Instructions
- Cook your pasta in salty boiling water until al dente.
- While your pasta cooks, get out a medium/large skillet and toast the panko, rosemary and a pinch of salt. When the panko starts to brown a little bit, remove it from the pan and set aside.
- Wipe out the pan and add drizzle of olive oil, the collard greens, a few pinches of salt, a bit of garlic and a good squeeze of lemon. Cook until they're mostly wilted (a few minutes). Add the pasta, and toss with a small dab of butter, a squeeze of lemon, and some reserved pasta water if necessary to loosen it up. Finish with a drizzle of olive oil.
- Remove from heat and toss with the rosemary-panko mixture, toasted almonds, a bit of lemon zest and a pinch of red pepper flakes. Taste, adjust seasonings.