Kevin’s cooking skills have seriously improved – not that they were in bad shape to begin with – since starting this column that I feel like Kevin Cooks is really just an excuse for me not to have to cook after being in a kitchen all day. It’s getting harder and harder to find things to actually teach him or help him with – usually I end up just relaxing on the sidelines with a glass of wine while Kevin does all the work. I think one of the keys to Kevin’s kitchen confidence is frequency. The more you cook, the better you get at it. You know how to read a recipe, map out what tools to use and when, cleaning along the way so you don’t have a pile of pots and pans at the end. Cooking is much like a dance and the more you practice, the more seamless it becomes (though there is definitely some actual dancing that happens in our kitchen too). There are always things we can improve upon or new techniques to learn – I’ve still never made my own pizza dough or mastered pie dough – but once you have that basic confidence and comfort in the kitchen, doing those more complicated things aren’t as intimidating. So bravo, Kevin!
And now for today’s recipe: Lemony Spaghetti with Collard Greens. This pasta is super simple with only 5 ingredients and comes together nice and quick – the longest part is waiting for the water to boil. Because it’s in such a light sauce, you don’t feel bogged down after like many pasta dishes do. This would make a great Valentine’s Day dinner to impress that special someone and still leave room for dessert after…
Lemony Spaghetti with Collard Greens
1 lb whole wheat spaghetti
2 tbsp olive oil
2 gloves garlic, sliced
1/4 tsp crushed red pepper flakes
1 bunch collard greens, chopped (we used half a bag from Trader Joe’s)
juice of 2 lemons
1/4 cup grated Pecorino Romano, plus more for serving
1. Bring water to a boil. Add pasta and cook until al dente. Drain.
2. Meanwhile, in a large skillet heat oil over medium-high heat. Sauté garlic and crushed red pepper flakes until fragrant, about 2 minute. Add the collard greens and cook until wilted, about 5 minutes. Remove from the heat and stir in lemon juice.
3. Add the cooked pasta to the collard greens and toss to combine. Stir in the grated Pecorino Romano. Serve and top with more cheese.