Soulful Anellini Pasta with Smoky Collard Greens

Ingredients

In this adaptation, the traditional Italian Anellini alla pecorara is transformed into a soul food delight by incorporating collard greens, a staple in Southern cuisine. The smoky and slightly bitter flavor of collard greens adds a unique twist to the dish, while still maintaining the comforting and hearty nature of the original recipe. We alse have the original recipe for Anellini alla pecorara, so you can check it out.

• 2 cups (240g) anellini pasta 2 cups (240g) anellini pasta
• 1 bunch collard greens, stems removed and leaves thinly sliced 1 bunch collard greens, stems removed and leaves thinly sliced
• 1 medium onion, finely chopped 1 medium onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper 1/2 teaspoon cayenne pepper
• 1/2 teaspoon black pepper 1/2 teaspoon black pepper
• 1/2 teaspoon salt 1/2 teaspoon salt
• Juice of 1 lemon Juice of 1 lemon
• Grated Parmesan cheese, for serving Grated Parmesan cheese, for serving

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 4g
• Protein: 10g
• Fiber: 6g
• Salt: 0.8g

Preparation

1. 1.
   Cook the anellini pasta according to package instructions until al dente. Drain and set aside.
2. 2.
   In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
3. 3.
   Add the sliced collard greens to the skillet and cook until wilted, about 5 minutes.
4. 4.
   Sprinkle the smoked paprika, cayenne pepper, black pepper, and salt over the collard greens. Stir well to combine.
5. 5.
   Add the cooked anellini pasta to the skillet and toss until all the ingredients are evenly mixed.
6. 6.
   Squeeze the juice of one lemon over the pasta and give it a final toss.
7. 7.
   Serve the Soulful Anellini Pasta with Smoky Collard Greens hot, garnished with grated Parmesan cheese.

Treat your ingredients with care...

• Collard greens — Make sure to remove the tough stems before slicing the leaves. To enhance the flavor, you can blanch the collard greens in boiling water for a minute before sautéing them.
• Anellini pasta — Cook the pasta until al dente to ensure it retains a slight bite and doesn't become mushy.

Tips & Tricks

• For a smokier flavor, you can add a few drops of liquid smoke to the collard greens while sautéing.
• If you prefer a spicier kick, increase the amount of cayenne pepper or add a dash of hot sauce.
• To make it heartier, you can add cooked and crumbled bacon or smoked sausage to the dish.
• Feel free to experiment with other greens such as kale or mustard greens if collard greens are not readily available.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, making it even more delicious.

Serving advice

Serve the Soulful Anellini Pasta with Smoky Collard Greens as a main course accompanied by a fresh green salad and crusty bread. It can also be served as a side dish alongside grilled or roasted meats.

Presentation advice

Garnish the dish with a sprinkle of freshly grated Parmesan cheese and a sprig of fresh parsley for a pop of color. Serve it in a shallow bowl to showcase the vibrant green collard greens and the ring-shaped anellini pasta.