SKILLET COLLARDS AND WINTER SQUASH
Barley water is used to make nutritious beverages in many cuisines. I discovered that it can be useful as a sort of sauce when I used the water I'd drained from my purple barley to moisten a pan of vegetables. The barley water added rich flavor and texture to the already delicious vegetables.
Provided by Martha Rose Shulman
Categories side dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Combine the barley and water in a medium saucepan, add salt to taste and bring to a boil. Reduce the heat and simmer 50 minutes to an hour (longer for purple barley), until the barley is tender. There should still be plenty of water in the pot. Place a strainer over a bowl and drain the barley. Measure out 1 cup of the cooking water. Transfer the barley to a serving bowl and keep warm.
- Heat 1 tablespoon of the oil over medium-high heat and sear the squash for 5 to 10 minutes, until it is lightly colored. Add the greens and cook, stirring, until they are wilted, about 5 minutes. Add the garlic, salt, pepper and sage and cook, stirring, for a couple of minutes, until the mixture is fragrant, then add the stock or barley water and bring to a simmer. Reduce the heat to low, cover and simmer 10 minutes, until the squash and greens are tender. Add lemon juice to taste, drizzle on the remaining olive oil, adjust seasoning and serve with the barley.
Nutrition Facts : @context http, Calories 248, UnsaturatedFat 4 grams, Carbohydrate 46 grams, Fat 6 grams, Fiber 12 grams, Protein 8 grams, SaturatedFat 1 gram, Sodium 983 milligrams, Sugar 4 grams
PASTA WITH COLLARD GREENS AND ONIONS
Slow cooking sweetens the collards in this satisfying pasta dish.
Provided by Martha Rose Shulman
Categories pastas, main course
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- 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.
- 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 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.
- 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.
- Before draining the pasta, ladle 1/2 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.
Nutrition Facts : @context http, Calories 383, UnsaturatedFat 7 grams, Carbohydrate 57 grams, Fat 11 grams, Fiber 3 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 372 milligrams, Sugar 3 grams
SPICY BUTTERNUT SQUASH PASTA WITH SPINACH
Here's a vegetable-filled pasta bake that comes together in under an hour. The most time-consuming part of this recipe is prepping the squash. You can buy precut squash, or cut it yourself: Trim the ends so that it can stand up flat. Use a sturdy vegetable peeler to remove the skin. Cut off the bulbous part from the neck. Scoop the seeds out of the bulbous part. Half the squash lengthwise, then cube it. If you're sensitive to heat, leave out the jalapeños, or remove the seeds before slicing into rounds and placing on top.
Provided by Yasmin Fahr
Categories dinner, weekday, pastas, main course
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Bring a large covered pot of heavily salted water to a boil.
- Meanwhile, in a 12-inch ovenproof skillet with high sides and a tight-fitting lid (or a Dutch oven), heat the oil over medium-high until shimmering. Add the squash and season with salt, cumin and red-pepper flakes. Cook, stirring every minute, until squash becomes browned in spots and feels just tender, 6 to 8 minutes.
- Meanwhile, heat the oven to 400 degrees. Add the pasta to the boiling water and cook, uncovered, until not quite al dente, 3 to 4 minutes less than the package instructions. (It should be a little too firm to the bite.) Reserve 1 cup of the pasta water and drain. If the pasta is done before the squash, then stir in a drizzle of olive oil so that it doesn't stick together.
- When the squash is just tender, add the broth. Bring to an active simmer, cover and cook, stirring occasionally, until the squash is soft and easily mashable, 10 to 12 minutes. Turn off the heat, then use a potato masher or the back of a wooden spoon to crush about half of the butternut squash and leave the rest chunky. Season the squash to taste, keeping in mind that salty Parmesan will be added soon.
- Add the cooked pasta to the skillet along with 1 cup reserved pasta water and 1/2 cup grated Parmesan, stirring vigorously to combine. Stir in the spinach one handful at a time until it shrinks down a little.
- Sprinkle the top with the remaining 1/4 cup Parmesan, the mozzarella and jalapeño, then place in the oven, on a sheet pan if you are worried about dripping. Cook until the top is melted and browned in spots, 12 to 15 minutes. Drizzle with olive oil, top with parsley and serve.
RISOTTO WITH WINTER SQUASH AND COLLARD GREENS
Collard greens and roasted winter squash are very compatible in this nutritious and rich-tasting risotto. The squash, an excellent source of vitamin A, is sweet and tender, while the collards are earthy, with a slightly chewy texture.
Provided by Martha Rose Shulman
Categories dinner, one pot
Time 2h
Yield Serves six
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees. Cover a baking sheet with foil. Toss the squash with 1 tablespoon of the olive oil, season with salt and pepper, and spread on the baking sheet in an even layer. Place in the oven, and roast for 30 to 40 minutes, stirring every 10 minutes until tender and caramelized. Remove from the heat.
- While the squash is roasting, blanch the collard greens. Bring a large pot of water to a boil. Fill a bowl with ice water. When the water comes to a boil, salt generously and add the collard greens. Blanch for four minutes and transfer to the ice water with a slotted spoon or skimmer. Drain and squeeze out extra water. Chop coarsely, or cut in ribbons.
- Bring the stock to a simmer in a saucepan. Heat the remaining oil over medium heat in a large, heavy nonstick frying pan or a wide saucepan, and add the onion. Cook, stirring, until the onion begins to soften, about three minutes, and add the garlic and about 1/2 teaspoon salt. Cook, stirring, until the onion is tender and the garlic fragrant, about one minute, and add the rice. Cook, stirring, until the grains of rice are separate.
- Stir in the wine, and cook over medium heat, stirring constantly. The wine should bubble but not too quickly. When the wine has just about evaporated, add the collard greens, a third of the squash and the saffron. Stir in a ladleful or two of the simmering stock, enough to just cover the rice. The stock should bubble slowly. Cook, stirring often, until it is just about absorbed. Add another ladleful of the stock, and continue to cook in this fashion -- not too fast and not too slowly, adding more stock when the rice is almost dry -- until the rice is tender all the way through but still chewy, 20 to 25 minutes. Taste and adjust seasonings.
- Add the remaining roasted squash and another 1/2 cup of stock to the rice. Stir in the Parmesan and parsley, and remove from the heat. Add freshly ground pepper, taste one last time and adjust salt. The mixture should be creamy (add more stock if it is not). Serve right away in wide soup bowls or on plates, spreading the risotto in a thin layer rather than a mound.
Nutrition Facts : @context http, Calories 506, UnsaturatedFat 7 grams, Carbohydrate 82 grams, Fat 12 grams, Fiber 6 grams, Protein 17 grams, SaturatedFat 3 grams, Sodium 1639 milligrams, Sugar 20 grams
More about "winter squash pasta bake with collard greens recipes"
BAKED PASTA WITH WINTER SQUASH, GREENS & GRUYERE
From foodliteracycenter.org
WINTER SQUASH PASTA BAKE WITH COLLARD GREENS FOOD - HOME AND RECIPE
From homeandrecipe.com
NIGEL SLATER’S WINTER PASTA AND NOODLE RECIPES - THE GUARDIAN
From theguardian.com
WINTER SQUASH PASTA BAKE WITH COLLARD GREENS RECIPE
From cookthismeal.com
30 BEST WINTER VEGETABLE RECIPES TO MAKE ALL SEASON
From insanelygoodrecipes.com
PASTA WITH WINTER GREENS | JOVINA COOKS
From jovinacooksitalian.com
LEMONY COLLARD GREENS PASTA - COOKIE AND KATE
From cookieandkate.com
EASY PASTA WITH WINTER GREENS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
WINTER SQUASH AND KALE PASTA WITH PECAN BREADCRUMBS
From bonappetit.com
WINTER SQUASH PASTA BAKE WITH COLLARD GREENS - MASTER RECIPES
From master-recipes.com
WINTER SQUASH PASTA BAKE WITH COLLARD GREENS RECIPES
From tfrecipes.com
BEST WINTER SQUASH PASTA BAKE WITH COLLARD GREENS RECIPES
From recipert.com
WINTER PASTA RECIPES GUARANTEED TO BE YOUR COZIEST DINNERS EVER
From southernliving.com
WHOLE WHEAT PASTA WITH BRAISED WINTER SQUASH & GREENS
From recipeland.com
EASY KABOCHA SQUASH AND COLLARD GREENS WITH WHOLE WHEAT ROTINI
From melissatraub.com
WINTER SQUASH RISOTTO WITH COLLARD GREENS - FULL BELLY FARM
From fullbellyfarm.com
SPAGHETTI SQUASH WITH GARLICKY COLLARD GREENS AND PARMESAN …
From cleananddelicious.com
FAVORITE WINTER SQUASH RECIPES | ALEXANDRA'S KITCHEN
From alexandracooks.com
HOW TO BAKE COLLARD GREENS - RECIPES.NET
From recipes.net
WINTER SQUASH AND SPINACH PASTA BAKE – SMITTEN KITCHEN
From smittenkitchen.com
You'll also love
Related Search