Saturday, November 17, 2012

Collard Pasta

My happiness is linked to the things that I like, plain and simple.  Firstly, I like collards raw but I also liked them cooked.  Secondly, I like simple and fresh dishes from time to time. They showcase the flavor of the food in its purity which means just a hint of seasoning to accent the already wonderful flavor of the vegetables.  Random note: My friends in high school would constantly make fun of my accent when I pronounced this word.  I guess that's what happens when you try to pronounce words correctly.  Such is my sass and such is life.  :)  Thirdly, I love whole wheat pasta.  It's nutty and textured which pretty much characterizes most of the foods I love.  I don't eat it all the time but when I do, it's pure love.  So what do I get when I combine all three loves?  A happy meal! gotta embrace the inner cornball sometimes!  

Let's do this:

1 tomato
1/2 onion
3-4 collard leaves
1-2 rosemary twigs
4-5 garlic cloves
1/4 sweet red bell pepper
1 tbsp olive oil
1-2 tbsp garlic powder
1/4 cup of water
1 tsp each salt and pepper
cooked whole wheat pasta

Chop all the base ingredients for your light sauce.  The onions, tomato and garlic are the main sources of flavor and thus make your base.

Thinly slice the collards and julienne the sweet pepper.

Saute onions, tomato and garlic in olive oil with garlic powder, salt and pepper for 5 mins.  Add water and let simmer for 5 mins.  Add sprigs of rosemary, collards and sweet peppers and cook for 2-3 mins. 

Add pasta and toss in sauce until coated.


Thank you for reading! My people, I appreciate you all so much.  Be healthy and happy. Ciao!


  1. I really dig this pasta recipe! I can't wait to try it out after my cleanse!!! :)

  2. Awesome! SO glad you like it, girly. It was bangin'! :)

  3. first id like to say thank you for creating this friends and I in Texas just Love Love Love your site. I hate cooking like seriously I may cook 5 or 6 times a year but Ive found that your recipes are easy and they taste amazing!!!!
    With all of that out of the way what do you mean by julienne the peppers? I want to try this recipe but Im a little baffled.

    1. Telisha, first off, thank you for keeping up with my blog!! Much appreciated and I am super happy that it is helping fix your cooking dilemmas :) That was my plan! So to "julienne" simply means cutting into thin strips. Here is a YouTube video that shows you everything: Now that you have that down, you have an amazing meal coming to your table soon. Enjoy :)