Farro and Bean Soup
Martha Rose Shulman
1218 ratings with an average rating of 5 out of 5 stars
1,218
About 2 hours, plus soaking of the beans and farro
Pasta With Collard Greens and Onions
- Total Time
- 35 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 1bunch collard greens, stemmed and washed
- 2tablespoons extra virgin olive oil
- 1medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain
- Salt to taste
- ¼teaspoon red pepper flakes (optional)
- 2garlic cloves, minced, or ½ head green garlic, stalks and papery shells removed, sliced
- Freshly ground pepper
- 8 to 12ounces pasta, any shape
- ½cup cooking water from the pasta
- 1 to 2ounces Parmesan (to taste)
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
383 calories; 11 grams fat; 3 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 58 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 14 grams protein; 372 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.
- Step 2
Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add ½ cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- Step 3
Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.
- Step 4
Before draining the pasta, ladle ½ cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.
Tip
- Advance preparation: You can make this through Step 2 several hours or even a day before you cook the pasta. Reheat gently on top of the stove.
Private Notes
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Cooking Notes
Joe Napolitano
This is a great staple I make often. The greens can be substituted with anything on hand; escarole is traditional, but kale or chard are great too.
While sautéing the onion (shallot can be used too) add a splash of dry white wine.
To really make a meal of it I add a can of white cannellini beans.
Top with fresh parsley, black pepper and plenty of pecorino Romano.
Carolyn
Excellent suggestion to add cannellini beans. This recipe could be renamed "CSA Box Pasta", because it provides a delicious use for the abundant amount of greens we receive in our box each week.
Jane
Liked this a lot. Simple and delicious. Use only fresh collards. Don't make adding red pepper flakes an option. Add and enjoy.
Diane
I must say, this was one of the most enjoyable pasta dishes I've had in a long time. It was so light and very tasty. I wouldn't change a thing other than experiment with different types of pasta. I did add a drizzle of olive oil on top of the dish once the Parmesan was on. This was really quite simple and didn't require too much time.
Brendan
Followed my instincts and stewed the greens and onions a lot longer than the recipe called for, then finished by combining the greens and pasta in a hot pan and reducing with olive oil, lemon juice, a hit of white wine and pasta water. Result was beautiful, bright and just a little creamy. I can't see tossing it all together and serving it after 15-20 minutes; there's no way those greens are done.
sjd
My second or third time making this recipe and tweaked it some. I added white beans and a splash of white wine as others suggested, doubled the onion because my batch of farmers market collards was enormous, and lastly, added some agave syrup at the end when I found the collards still slightly bitter. Fantastic dish, both earthy and delicious.
MaryG
This is one of my favorite dishes! It’s great as I, but I usually switch the onions to leeks (because they’re amazing), and add pine nuts at the end for protein. So good!
Patrick
Added a couple tablespoons of yogurt to make for a richer sauce, quite nice
Theresa SF Bay Area
This was fantastic with butternut squash ravioli. Wow.
Framk
I make this often with collards, kale, or a combo of greens with chopped tomato or 2 to add more liquid when with onions are cooking. Also very good over rice or cooked grains.
Peter
This is probably the lightest pasta dish I've ever eaten, and it's absolutely delicious. For the pasta, I used red-lentil penne, which I bought from Trader Joe's. It gave this dish a shot of additional protein and allowed the subtle lentil flavors to come to the forefront.
Katty
Me too! But it would also work without them. Soo good!
LB
Exactly why I found this recipe!
Leslie :D
Fantastic recipe...I used whole wheat rotini and added extra caramelized sweet onions and garbonzo beans for some protein, red pepper flakes are a must. I tore my greens into small-ish pieces and they cooked fine just as directed.
Karen
Maybe the collards I used are young & tender. I didn’t blanch them, just sliced into thin strips, added them to the translucent onions & garlic, added water, covered and cooked 5 min. Then only cooked 6 oz pasta. Mixed altogether w grated parm and a tbsp of sour cream. Turned out fine.
Anne
I hate collard greens, but I could not waste what we got in our CSA box =. I actually liked this dish. I let them cook for about 45 minutes, and finished off with some lemon juice and parmesan cheese.
mgh
I agree with those who opted for longer cooking for sturdy greens, like the gorgeous purple kale my CSA sent me. I added chard, turnip greens, cooking the toughest veg longer than the softer. I also upped the umami by melting anchovies into the EVOO. I too vote for dubbing this CSA greens pasta.
Rose
I love collards because they have so much flavor, but also because they keep for a long time in the produce drawer. This was a great way to highlight them - I made the recipe as written with a red onion, and it was delicious!
Peter
One of the best plates of pasta I've ever had. I usually use pasta made from red lentils to make this a complete meal.
condiment queen
High satisfaction to effort ratio. Cool collards for 10-15 minutes.
Ona Colasante
When the collard harvest is huge, I blanch and freeze them in ziplock bags. Martha Rose Schulman is my favorite cookbook writer. This is one of her many practical, delicious recipes that utilize what I grow. But her palate is too sensitive for me--I add MUCH more in the way of seasonings. And (as my Italian father said), "You never have too much garlic." Go for the cannellini beans, add some oregano, and use all your fresh garlic. I tossed these collards with home-made cavatelli--wonderful.
judys
We enjoyed this. I cut recipe in half for just two. I used a leek instead of onion, and homemade chicken broth instead of water to cook the collards. Otherwise followed exactly. Served with Alison Roman’s parsley and fennel salad and nice Italian white wine on deck. Lovely!
judys
Also, I sautéed some chanterelle mushrooms from the farmers market and put on top. Nice addition!!
Allyson Smith
Delicious. I added mushrooms that needed to be used up, but this would be delicious with or without that addition. Thank you for this wonderful recipe!!
Ken in Boise
As others have noted, a perfect, delicious recipe to use CSA greens…collards, kale, what have you. Adding some toasted pine nuts on top after plating provides a satisfying crunch. Tonight’s dish was also enhanced with a teaspoon or two of cranberry salsa macha….more crunch and spice! This is one of our favorite summer dishes.
Nathan
I like this recipe. I am a devoted collard green lover looking for a different way to enjoy my collards - using pasta was perfect. Simple, easy-to-execute recipe; I added a few favors, like two types of gluten-free pasta and sweet tomatoes. I plan to experiment with this dish using different vegetables, fresh herbs, and protein.
Sunny
Used chicken stock instead of water & pasta water( simply, I forgot to save it), which was just fine. It was delicious with BBQ’ed salmon. I made them twice already. Simple & tasty. Perfect.
Vicki K
great "home cooking" type dish that comes together easily. Added some leftover ham and used 8 ounces of pasta which made it a hearty main dish. Crushed red pepper keeps any blandness away. Definitely a keeper!
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