Gluten-Free Linguine & Collard Greens

A vegetarian-friendly dinner that’s hearty, filling, delicious, and gluten-free is what’s on the menu tonight! Our Gluten-Free Linguine & Collard Greens is quick to put together and absolutely bursting with flavor! This lively dish is bold and bright, allowing fresh collard greens to marry with gluten-free pasta, garlic, and just a smidge of red pepper for a little zip. 
Course:Main Course


  • 12-16 oz. gluten-free pasta, spaghetti style 
  • 8-10 oz. fresh collard greens (or about 10 large leaves)
  • 2 cloves garlic, minced
  • 2 tbsp olive oil, plus extra for drizzling
  • 1 cup hot water
  • Red pepper flakes, a generous pinch
  • Sea salt, to taste
  • Black pepper, to taste
  • Optional: shaved Parmesan


  • Bring a large pot of salted water to a boil, and cook the pasta according to package instructions to achieve an “al dente” consistency. Drain the pasta and set aside, reserving some of the water.
  • Meanwhile, slice out the center rib of each collard green. Stack the greens on top of one another, and roll them up like you would a sleeping bag. 
  • Slice across the roll of collard greens thinly, about 1/8” apart. Unravel the rolled collard greens to reveal long, strand-like strips. Feel free to chop the strands a few times if they seem too long.
  • Set a large sauté pan over medium heat, and add the olive oil. Toss in the collard greens, garlic, and red pepper flakes. Sauté until the garlic is fragrant, about 2 minutes. 
  • Add the cup of hot water to the pan and bring to a simmer. Cook until the collards are tender and a majority of the liquid has reduced, about 7-10 minutes. 
  • Remove the pan from the heat, and add the cooked spaghetti and a tablespoon or two of the reserved pasta water, tossing well with tongs to combine. Season with salt and pepper.
  • Serve with an extra drizzle of olive oil and shaved Parmesan, and enjoy!

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