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Warm Mediterranean Shredded Collards with Penne and Tomatoes

Serves 6.


    Collard greens pack a powerhouse of nutrition into a recipe with few calories. As a member of the valuable cruciferous family (which includes kale, broccoli, Brussels sprouts, cabbage, and rutabagas), 1 cup (250 mL) cooked collards provides a whopping 308 percent of your daily vitamin A needs.


    Warm Mediterranean Shredded Collards with Penne and Tomatoes


    • 12 oz (340 g) whole grain or gluten-free penne pasta
    • 1/2 tsp (2 mL) salt
    • 1/4 cup (60 mL) extra-virgin olive oil, plus extra, if desired
    • 2 garlic cloves, smashed and minced
    • 4 collard leaves, thinly slivered crosswise
    • 1/4 cup (60 mL) slivered sundried tomatoes
    • 3 Tbsp (45 mL) finely chopped flat-leaf parsley
    • 2 Tbsp (30 mL) finely chopped fresh basil
    • 2 Tbsp (30 mL) red wine vinegar
    • 8 Kalamata olives, pitted
    • 1/3 cup (80 mL) shaved Parmesan cheese
    • Freshly ground black pepper


    Per serving:

    • calories195
    • protein6g
    • fat12g
      • saturated fat2g
      • trans fat0g
    • carbohydrates19g
      • sugars2g
      • fibre3g
    • sodium186mg



    In large pot of boiling water, cook pasta with salt just until al dente, about 10 minutes.


    Meanwhile, heat oil in large saucepan. Add garlic and sauteu0301 until soft but not browned. Add collard leaves, tomatoes, parsley, and basil. Fold together, remove from heat once collards wilt, and set aside.


    When pasta is tender, drain thoroughly. Add to pan with collards and toss together to blend evenly. Drizzle with vinegar and fold in olives. Serve with shavings of Parmesan and freshly ground black pepper to taste. Drizzle a little extra olive oil on top, if you wish.



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    Artichokes can be somewhat intimidating. But once you’ve made your way past its spiky exterior and removed the thistlelike choke, there lies a tender heart with a sweet flavour. The meaty bases of artichoke leaves are also edible and make perfect dipping vehicles to scoop up sauce or, in this case, a stuffing with just a touch of Spanish serrano ham and Marcona almonds. Artichokes take a bit of care to prepare—and to eat—but they present a wonderful opportunity to slow down and savour flavourful ingredients. Don’t be afraid to use your hands! How to clean an artichoke Fill a bowl large enough to accommodate artichokes with water. Cut a lemon in half, squeeze the juice into water, and drop lemon halves into water. Cut a second lemon in half and set it aside. You’ll use this to brush the artichoke as you trim it to prevent the blackening that occurs as the artichoke is exposed to oxygen. You can also rub your hands with lemon, which will stop your hands from blackening. Wash and dry your artichoke. Remove tough leaves around the base of the stem by pulling them away from the body of the artichoke, rubbing artichoke with lemon as you do so. With serrated knife, cut through artichoke crosswise, about 1 in (2.5 cm) from the top. Rub exposed part with lemon. With kitchen shears, remove spiky tips of remaining outer leaves. Use peeler to remove small leaves near the stem and the tough outer layer of the stem. Rub peeled stem with lemon. Using serrated knife once more, cut through artichoke lengthwise, severing the bulb and stem. Again, rub all exposed parts with lemon. Use small paring knife to cut around the spiky, hairlike choke and then use spoon to scoop it out. Rinse artichoke quickly under water and then place in bowl of lemon water while you prepare the remaining artichoke.