Collard Green Linguine
By: Caesar Desiato
Published: Sunday, February 28, 2010 - 5:10am

Ingredients




1 Bunch Fresh Local Collard Greens (Center Stem Removed)
2 smalls seasoning peppers, (Sweet Habanero or Baby Bells) Julienned
2 Cloves Garlic, Minced
1/8 cup Extra Virgin Olive Oil
1/4 cup White Wine
1 Pinch Red Pepper flakes
1 Pinch Grains of Paradise or Black Pepper, ground
Salt to taste
2 tablespoons Balsamic reduction
Shaved Asiago Cheese

Preparation

1 Balsamic Reduction: 
1 Cup Real Balsamic Vinegar
1 Teaspoon Roma Antica Spice Blend (optional) www.paspice.com
Heat over medium heat until reduced by half and syrupy.
Remove from heat and reserve. 2 I use my pasta machine constantly, with a little imagination everything could have multiple uses.  If you do not have a pasta machine with a cutter attachment, roll each leaf and julienne as thick as you like.  Using the "linguine" die on the cutter, run each leaf through until you have a heaping bowl of gorgeous green "pasta"

Heat a 7 quart stock pot over medium heat. 3 Add the oil, peppers, garlic, pepper flakes.  Let sizzle for about 30 seconds until the garlic is fragrant. 4 Add Collards, it will look like there is too much but they will wilt as they cook.  Using a pair of tongs, toss the greens to coat. 5 Once coated add the white wine, reduce heat to low and cover tightly.
Cook, stirring occasionally for 20 minutes.
Remove from heat and season with salt and pepper. 6 Here comes the fun part!  Use your "Collard Linguine" just as you would any past.  Top it with your favorite sauce and  serve a "nest" as a side dish.  This is how I finish mine.

Place a nest of linguine in a bowl, drizzle with a teaspoon of Balsamic reduction and garnish with shaved Asiago cheese.

About


In developing recipes for my upcoming book, I always like to try and spin the traditional.  Hence the name of the book: "Traditionally, My Way".
Collard greens, the large leaves remind you more of a tropical house plant than a source of food.  For years relegated to the kitchens of Southern American cuisine , it is becoming more and more recognized as a tasty and healthful accompaniment to everyday meals.  Collards are unique in that their nutritional value increases when they are cooked, sorry raw foods aficionado's! Because the cell walls of raw Collard Greens are so dense, they greedily hold on to their nutritional treasures allowing most of them to pass through your system without absorbing any of the benefits.  Cooking the greens, softens the cell walls and and makes the nutritional goodies easy for our bodies to use.
Here's a quick nutritional list for 1 Cup of cooked Collards:
Calories- 49, Fat- .07 g, Vitamin C- 34.6 mg, Vitamin A- 5945 I.U., Folic Acid- 177 mcg, Calcium 226 mg, Potassium- 494 mg, Protein- 4 g, Fiber- 5 g