Comments on: Lemony Pasta with Collard Greens

By: Ruth Stagnitta

Ruth Stagnitta — Wed, 18 Mar 2026 00:36:40 +0000

Hello thank you for a delightfully easy nutritional delicious recepie I made it twice now the kale or collard with pasta I opted for kale already chopped cleaned from wegmans or lidl in huge bag here is a picture iam a pine nut loving girl since I was little so thank you ,Ruth

By: Alison-Jane Royer-Kennedy

Alison-Jane Royer-Kennedy — Tue, 10 Mar 2026 20:57:31 +0000

I love this recipe and have made it several times. I do make it with Cavalo Nero or Kale though as we don’t tend to get Collard Greens in the UK. It’s just so quick and fresh and delicious!

By: Cookie and Kate

Cookie and Kate — Tue, 10 Feb 2026 05:39:57 +0000

In reply to Edwyna Spiegel. Hi Edwyna, yes you can substitute your favorite vegan cheese or you might like. My preference is my recipes for a vegan parmesan.

By: Cookie and Kate

Cookie and Kate — Tue, 10 Feb 2026 05:32:46 +0000

In reply to Wendy Bauer. Hi Wendy, yes that is a fine substitution.

By: Leslie C

Leslie C — Thu, 05 Feb 2026 23:21:36 +0000

So Good! I made this last night with Rainbow Chard because that’s what I had in the fridge, and brown rice pasta. I am already planning my next time, hoping to find collards this time! So simple and crave worthy. Thank you Kate!

By: Wendy Bauer

Wendy Bauer — Thu, 05 Feb 2026 18:51:38 +0000

I grow Swiss Chard. Could I use that instead of collard greens?

By: Mary H

Mary H — Thu, 05 Feb 2026 16:49:27 +0000

In reply to Stace. Violife Just Like Parmesan is delicious and can be shaved nicely. It’s daily free, gf, and soy free. It’s delicious.

By: Dani

Dani — Thu, 05 Feb 2026 16:33:55 +0000

Made this last night, it was quick, easy, and DELICIOUS!! Thank you for testing, creating, and posting this recipe!

By: Edwyna Spiegel

Edwyna Spiegel — Wed, 04 Feb 2026 21:42:30 +0000

Would Daiya brand and other so called cheese substitutes be a good substitution in this recipe?

By: Joanne

Joanne — Sat, 13 Dec 2025 22:49:41 +0000

Just bought fresh collard greens at the farmer’s market today, and ran across your recipe looking for a way to cook them. I made a couple of changes (no pasta, I’m keto, no red pepper flakes, subbed walnuts for pine nuts, and had to add a few packs of Taco Bell taco sauce, which gave it the spice it needed without the red pepper flakes). It was good! I liked the chiffonade way of cutting the greens. Thanks! I’ve got leftovers, so I may try cooking some low carb pasta to mix in.