Spaghetti using Collard Greens & Tomatoes
This recipe is not mine. It is from Eating Well. Since I only post positive experiences on my blog, I thought I'd share it with you. The images are my own from my cooking adventure. Please visit the link to grab the recipe.
I subbed pork bacon for the pancetta because I could not find it in 3 stores in my local town. I'm not a huge fan of pork bacon unless the pigs have eaten a very good diet and not slop but I can balance out what I consider red light foods with lots of other great ingredients.
I used whole wheat pasta, too. I think I could have added way more vegetables. It definitely needed it (in my opinion). But, I love vegetables and every savory meal can use more vegetables.
My son thought it was too spicy with the added crushed red pepper and my husband thought it needed more sauce. I thought it was just right!
This was my first experience using fresh collard greens. They smelled a lot like kale when I was cutting them into 1 inch pieces. I used 6 large leaves and maybe 4 smaller ones and it didn't appear to be sufficient for the recipe. I used what I had on hand and I probably cooked too much pasta anyway but who doesn't like leftover pasta dishes?! =)
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