Collard Pasta

By Justin Steel of Bar Marco | Yield: 6 servings
By | March 01, 2017


  1. 1.  Bring a pot of water to boil, season with salt, and add the collard greens. Blanch for 3 minutes, then transfer to ice water to shock. 
  2. 2.  Remove greens from ice water and squeeze to remove excess water. Chop greens into ribbons. Set aside.
  3. 3.  Bring a large pot of salted water to a boil. Cook the pasta until very al dente.
  4. 4.   In the meantime, heat olive oil in a large pan over medium heat. Add shallot, and cook for 5 minutes. Season with salt. Add chiles, and cook another 2 minutes. Add the chopped greens, and sauté for 2 more minutes. Add wine, and cook until almost dry. Add cooked beans and stock. Reduce heat to low, and simmer for about 10 minutes. 
  5. 5.   Once the pasta is cooked, add it to the pan with the other ingredients, along with 1 cup of reserved pasta water. Toss frequently over high heat until desired consistency is reached.
  6. 6.   Serve pasta with Parmesan cheese and a drizzle of olive oil on top.

Bar Marco, 2216 Penn Ave., Strip District. 412.471.1900.


  • Salt
  • 1 bunch collard greens, stemmed and washed
  • 12 oz dried pasta (Chef Steel used rigatoni!)
  • 2 tablespoons olive oil, plus more to drizzle
  • 1 shallot, minced
  • 4 chiles, chopped
  • 1/2 cup white wine
  • 1 cup cannellini beans, cooked (Chef's Note: canned beans work just as well!)
  • 1 cup chicken or vegetable stock
  • 1/4 cup parmesan cheese
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