Photo and Recipe by Tod Dimmick
This pasta dish would also be delicious without the steak
Prep time: 15 minutes
Cook time: 15 minutes
3 TB Olive Oil
3 cloves garlic, crushed
1 bunch collard greens, cleaned, leafy parts separated from stems and coarsely chopped, stems thinly sliced
1 lb whole wheat pasta
1/2 cup shredded Parmesan
1 cup diced leftover roast beef or steak
Heat water for the pasta in a large pot. While water is heating, heat the olive oil in a large saute pan over medium heat and saute the sliced collard stems for 3-4 minutes, stirring. Add the garlic and cook for another minute, stirring. Add the collard leaves, turn heat to medium-low, cover, and cook for 10 minutes, stirring occasionally. The leaves will release moisture to help steam everything, but if the saute pan looks in danger of drying out add a little water or stock.
Cook the pasta as you like it.
While pasta is cooking, whisk the eggs, and add the meat to the saute pan to heat.
When pasta is done, drain it in a colander, return it to the pot, and toss with the eggs, then with the parmesan, and then mix in the collards from the saute pan.
Serve, seasoning to taste with salt and pepper. This dish would pair well with a dry red wine – Cotes du Rhone, or even Chianti, would be a natural.
Variations: Cooked sausage, or chicken, would be delicious substitutes for the steak.