Collards with Pasta and Sesame Recipe

 You can use dark brown sugar instead of the molasses.

Collards with Pasta and Sesame

2 main course servings

8 oz collards

0.5 cup water

1 teaspoon molasses

1 teaspoon olive oil

2 teaspoons sesame oil

1-3 cloves garlic minced

1 Tablespoon toasted sesame seeds

4 oz whole wheat spaghetti pasta

0.25 teaspoon pepper or hot pepper flakes (optional)

Salt to taste

Wash greens and cut into ribbons 1 inch wide.  Add greens, water molasses, and oils to a skillet or wok.  Bring to boil, cover and cook until greens are tender but not mushy, about 5 minutes. Meanwhile, boil the pasta and toast the sesame seeds by putting them in a small pan over high heat and shaking until they start to brown. Remove lid from greens and cook liquid down.  Mix in pasta.  Stir in raw garlic, pepper, and salt to taste.

Adapted from Schneider, Elizabeth (2001) Vegetables from Amaranth to Zucchini. New York: William