Penne With Collards And Prosciutto
Published February 5, 1994
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
2 tablespoons extra-virgin olive oil
2 ounces prosciutto, chopped
1 medium onion, chopped
3 cloves garlic, sliced thin
1 pound fresh collard greens, rinsed and chopped
1 tablespoon red wine vinegar
Salt and freshly ground black pepper
1 pound penne
3 ounces freshly grated pecorino romano
Nutritional analysis per serving (6 servings)
63 grams carbs; 21 milligrams cholesterol; 428 calories; 5 grams monosaturated fat; 1 gram polyunsaturated fat; 4 grams saturated fat; 11 grams fat; 6 grams fiber; 477 milligrams sodium; 20 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oil in a large, heavy skillet. Add the prosciutto and onion and cook over medium heat until they barely begin to brown. Stir in the garlic, cook a couple of minutes longer, then add the collards.
- Step 2
Cook, stirring, about seven minutes, until the collards have wilted. Stir in the vinegar and season to taste with salt and pepper. Remove the skillet from the heat.
- Step 3
Bring a large pot of salted water to boil. Add the penne, stir once or twice and cook until al dente, for about eight minutes. Remove half a cup of water from the pot; set aside. Drain the penne well.
- Step 4
Reheat collard mixture, add penne to the skillet and stir. Moisten with reserved cooking water and season to taste with salt and pepper. Toss with the cheese and serve.
Private Notes
Comments
Good use of that huge batch of collards
I don't typically have prosciutto on hand; I might try it another time with bacon, ham, or pork belly, as available. I did substitute broccoli rabe for the collard greens, and I used Jerez vinegar. The two packages of penne that I have suggested a 10-11 minute cook time. I would suggest following the pasta maker's directions and testing for al dente. Given the saltiness of prosciutto and of cheese, I salted minimally. Notably, this recipe is more spoon than fork-friendly. Great recipe overall!