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Print this Recipe    Greens Pasta

Collard Greens

2 tbsp olive oil
1 medium yellow onion, chopped
1 clove garlic, pressed
4 c collard greens, washed, dried and chopped
1 tbsp lemon juice
salt to taste
8-oz pkg small pasta shells
1 c ricotta cheese (lowfat ok)
grated parmesan
black pepper
dash nutmeg

Heat oil in dutch oven over medium heat. Add onion and saute until
translucent. Add garlic, collards, lemon juice and salt. Stir-fry
until greens wilt. Cover and cook 8-10 minutes over low heat. Cook
pasta according to directions. Add ricotta to greens, mixing well.
Stir in pasta. Add parmesan, pepper and nutmeg if desired. Mix well
and serve at once. (Serves six)

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