Pasta with Dark Greens

Nina Marcinowski


  • 1 to 2 lb dark greens like turnip, mustard, kale, and collards
  • ½ to 1 lb pasta, penne works well
  • ¼ cup olive oil
  • 4 chopped garlic cloves
  • 4 anchovy filets, drained and finely chopped
  • ⅛ to ¼ teaspoon red pepper flakes
  • Salt and Pepper


  1. Bring a large pot of water to a boil. As the water is coming to a boil wash the greens well, chop into bite size pieces, add to boiling water for about 8 minutes. Remove the greens with a slotted spoon, drain and set aside. Add the pasta to the same water and cook till done. Keep about ¼ c. of the pasta water to add to the greens mix after it is cooked.

  2. Sauté the garlic in the olive oil, add anchovy and press as it almost dissolves into the oil. Add the pepper flakes and greens. Only cook for another 2 minutes, just until hot. Mix with pasta in a large bowl and serve right away.

  3. You can buy anchovies in the same aisle as tuna fish at the grocery store.

About MHOF

Many Hands Organic Farm has been in existence since 1982 and has been selling to the public since 1985. We were first certified organic by the Massachusetts chapter of the Northeast Organic Farming Association in 1987.

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