Pappardelle with collard greens, ricotta, and almond-olive relish
In the American South, collards are traditionally cooked for hours, usually with a bit of pork. Here, Chef Justine quick-cooks them, and serves
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Cooking tools:
- Microplane
- Garlic press
- Chef's knife
- Cutting board
- Measuring spoon
- Pot
- Colander
- Skillet
- Tongs
- Wooden spoon
- Stove
- Serving bowl
- Plate
Ingredients
- 5 ounces pappardelle (contains wheat and eggs)
- 1 red onion
- Peeled fresh garlic
- Fresh thyme
- 6 ounces collard greens
- 1½ ounces Kalamata olives
- 1½ ounces almonds
- Fresh flat-leaf parsley
- 1 lemon
- ¼ pound fresh ricotta
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