spaghetti_collards

Because we’re leaving the country this Monday for Germany (Munich and Berlin) and will be away for three weeks, I’m beginning to, figuratively, extinguish the kitchen fire. It means I have to remember that there will be only a finite number of meals before then, and I’ve started to plan accordingly.

Tonight it was pasta in an unlikely marriage with collards.

I incorporated these delicious greens, which I had been keeping in the crisper for a few days, in a dish which used most of a lemon (both rind and juice) that had also been awaiting its turn to shine, along with the last of a jar of pine nuts that I had stored in the refrigerator when the market price was relatively modest. The medium was a package of a very good whole wheat pasta for which I had hoped to find a good excuse to include in a meal; this turned out to be the occasion.

The very simple recipe is from Martha Stewart.