This pasta sauce is quick, healthy, and absolutely delicious! I am going to give the dairy-free version as well as the regular recipe. My kids love both!
'Can't Get Enough' Collard Green Pasta Sauce
10 Large Collard Greens-Strip leaves from stem
2 garlic cloves
1 large red pepper or 2 small
1 tbsp olive oil
2 1/2 cups milk-for dairy free use unsweetened milk of choice
3/4 cup Parmesan cheese-for dairy free use nutritional yeast
Process greens, carrot, pepper, and garlic in food processor until the mix is finely chopped. Put olive oil in skillet and add the greens mixture. Let saute for 10 minutes adding salt and pepper to taste. Add the milk and cook until bubbly then add cheese or nutritional yeast. You can boil the water for pasta while you are making sauce. I also used this sauce to top baked potatoes. Of course you can use kale, Swiss chard, or spinach in place of the collard greens. I think arugula would be a great addition. You can also put everything into a blender and process until have a lovely green Alfredo type sauce. This makes a great sauce for veggie lasagna! For a gluten free change of pace it is delicious over rice. Don't forget to try our unique cooking method for your brown rice, it works! You can find it in the posts from June. As always, modify the greens and veggies based on what you have available.
If your greens are wilty and not nearly as pretty as they were last Wednesday, DON'T throw them away! You can simply place them in a bowl of cold water for a while and you will be amazed at what happens. These pictures are proof! Can you believe the difference in this wilted kale? I couldn't use collard greens for my example because they are all gone, but it works for them as well!
One last item. If you don't need all of your greens for this week you can chop them and freeze them to use this winter. You can blanch them if you want to, but they work fine for most things not blanched. Last winter I put them in my smoothies, in soups, and in sauces with great success. Happy eating! Joy