Food & Cooking Recipes Dinner Recipes Spaghetti with Collard Greens and Lemon 5.0 (2) 2 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 10, 2019 Print Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 30 mins Servings: 4 This recipe comes from our book "Clean Slate: A Cookbook and Guide." Ingredients 2 tablespoons extra-virgin olive oil 2 garlic cloves, sliced ¼ teaspoon red-pepper flakes 1 bunch collard greens (12 ounces), ribs removed, thinly sliced ¼ 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 ¼ cup finely grated Pecorino Romano, for serving Directions 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. Meanwhile, cook spaghetti in a pot of boiling salted water until al dente, according to package instructions. Reserve 1 cup pasta water; drain pasta. Add pasta and reserved water to skillet, tossing to coat. Serve immediately, garnished with lemon zest and sprinkled with cheese. Johnny Miller Print