Spaghetti with Collard Greens and Macadamia Nuts 


12 ounces Spaghetti
1 Lemon zest plus juice
1 bunch Collard Greens, thinly sliced with steams removed
4 Garlic cloves, very thinly sliced
8 ounces of Cooked Chicken
2 Tablespoons of Extra-Virgin Olive Oil
1/4 cup Macadamia nuts, chopped
Salt & Pepper to taste
Fresh Parsley for garnish
Parmesan Cheese for garnish

DIRECTIONS:

1. In a small skillet heat up 1 tablespoon of oil with sliced garlic on low heat, stirring garlic until browning begins about 2-3 minutes, then remove from heat and transfer to a paper towel to dry.

2. Cook Spaghetti in a pot of salted boiling water until fully cooked according to the package then set aside 1 cup of the pasta water.

3.  While Pasta is cooking heat 1 tablespoon of oil over medium heat in a large skillet add sliced collard greens and cook stirring frequently for about 6 minutes. Then turn heat off and add chicken, nuts, 1 whole lemon zest and its juice with salt & pepper to taste.

5. Drain pasta and add to skillet with collard greens, stir until fully combined adding some of the reserved pasta water slowly for a creamer texture. 

6. Garnish with fried garlic slices, parsley and parmesan ... ENJOY!!


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