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Spaghetti with Collard Greens and Lemon

This recipe comes from our book "Clean Slate: A Cookbook and Guide."

  • Prep:
  • Total Time:
  • Servings: 4

Photography: Johnny Miller

Source: Martha Stewart Living, December/January 2015


  • 2 tablespoons extra-virgin olive oil
  • 2 garlic cloves, sliced
  • 1/4 teaspoon red-pepper flakes
  • 1 bunch collard greens (12 ounces), ribs removed, thinly sliced
  • 1/4 cup pine nuts, toasted
  • Grated zest of 1 lemon, plus more for serving
  • 2 tablespoons fresh lemon juice
  • Coarse salt
  • 12 ounces whole-grain spaghetti, such as farro
  • 1/4 cup finely grated Pecorino Romano, for serving


  1. Heat oil in a large skillet over medium heat. Add garlic and red-pepper flakes; cook until tender, about 1 minute. Add collard greens and cook, stirring, until tender, about 5 minutes. Remove from heat; stir in pine nuts and lemon zest and juice. Season with salt.

  2. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta.

  3. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese.

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