Collard Greens Tomato Sauce & Spaghetti

You know that video that went viral a couple months back, “Too many cooks”?

If you haven’t watched it yet, today’s the day! Come on, you know you want to. You’re welcome. Also, you’re welcome for having it stuck in your head for the rest of your life. And butting its repetitive head in where it isn’t welcome ALL THE TIME. Such as:

Going to pick up CSA veggies. For the nth week in a row, we leave with a giganto bag of collards, kale, chard, lettuce, mustard greens, you name it. (Sometimes a couple beets or beans but pretty much only greens.) All I can think (and hum and sing) as we walk home, “Too many greens, too many greens.”

Or when on the train and no one is aware of how much space they take up and people want to come ON before you have a chance to get off: “too many dummies, too many dummies”

Or (the generic version) when you’re at a restaurant and can’t decide what to order: “too many things, too many things”!

Did you watch it yet?? Good. It really works for a plethora of occasions. Give it a try! You’ll soon be singing it everywhere and will become immediately annoyed with yourself!

But really, so many greens. We’ve made soups, 1/2 kale 1/2 sausage lasagna, pasta dishes, stir fries aplenty, and an amazing number of dinners (and breakfasts) of salads or cooked greens plus rice. Brooklyn Beet CSA, come through! I’m ready for a pepper or cuke!

Until then I will continue to attempt innovation. Earlier this week innovation came in the form of pasta sauce, with a whole tangle of collard greens braised into it. This sauce was delicious — eaten on spaghetti, mixed with leftover brown rice the next day, or just slurped with a spoon. I’m going to recommend the spaghetti route, covered with parmesan and backyard basil. Perhaps served with a side salad? “So many greens, so many greens!”

As I said earlier, you’re welcome. 😉

one year ago: sweet potato, peach, and black bean tacos and cilantro quinoa soup with spicy shrimp and corn

Collard Greens Tomato Sauce & Spaghetti

by moi and Daniel too

1 T olive oil
1 onion, chopped small
3 cloves garlic, minced
pinch red pepper flakes
1 t dried oregano
2 t tomato paste
1 28-oz can crushed tomatoes
2 t sugar
1 t red wine vinegar
small handful fresh basil, divided
1 bunch collard greens, ribs removed and chiffonaded
s&p
parmesan, freshly grated (optional, I guess)
spaghetti (or rice for a gluten-free option)

Heat oil over medium-high heat in a wide, deep saucepan. Add onions and a big pinch of salt and cook until they turn translucent, about 5 minutes. Add garlic, red pepper flakes, and oregano and cook for another 3 minutes or so.

Next, add tomato paste, canned tomatoes and all their juices, sugar, and vinegar. Add tap water to the empty tomato can until it’s ¼ full. Add water to pan. Tear up half the basil leaves and add. Cook for 10 minutes on a slow simmer.

Add your collards. Stir well to totally immerse them.  Cover pan and cook for another 45 minutes or so, until greens are soft and have lost their plasticky appearance. Add s&p as necessary.

Meanwhile, cook spaghetti according to package directions. Once drained, add a bit of sauce (whatever stage it’s in) to keep pasta from sticking together. When ready to eat, top pasta with lots of sauce, torn fresh basil, and freshly grated parmesan for the best experience.