Meatless Monday – Collard Green Noodles

I admit that I have a lot of catching up to do when it comes to cooking collard greens. Before finding Springdell many moons ago, I had never even tasted them. When I first tried working with collard greens, I only knew how to cook them slow and low next to a hunk of savory meat. Though delicious, I felt like the taste of the collards got masked or disguised a bit.

I once found a recipe for Garlicky Collard Greens and really enjoyed them! It was the first time I had collards in a vegetarian recipe, and the first time that didn’t call for a long simmering. The collards went great with the garlic, and were cooked just enough to lose that leathery texture that usually seems to require the long cooking time to overcome.imageI’ve been exploring new ways to enjoy this nutrient packed veggie, and what better night to do so than Meatless Monday? Collard greens seem to cook up well when cut into ribbons, but what about into super thin strands? I’m going off the grid and whipping out the pasta maker.imageI went with the angel hair attachment, which worked out great. It is important to remove the stems before sending the leaves through, or it can gum up your machine. I find this process works best when the collards are super fresh, if they get too flimsy they can get a little stuck in the machine. If you don’t have a pasta attachment, no worries! Simply cutting the leaves as thin as you can works pretty well.imageI put the “noodles” in boiling water until just al dente, about 7-10 minutes. I love this method because they maintain the beautiful bright green color, but aren’t tough or leathery at all. Plus, they can then be tossed in a sauté pan with whatever flavors you like! You can even cool them and toss them with a vinaigrette or other acidic dressing. I went with a quick sauté of a bit of the share box garlic and olive oil, and topped them noodles with a bit of glazed tofu (I know, I’ve been on a bit of a glazed tofu kick this week). Some tossed stir fried veggies completed the meal. imageI’d call this one a success, it has become our new favorite way to enjoy collard greens!imageHow are you enjoying your collard greens? Please share your experiences, we’d love to hear them!

About Jess

Jess Anderson is the creator of CSA|365 and is passionate about the local food movement. A long time member of Springdell and a busy mother of two, Jess loves keeping her family fed by honest local food.

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