Simple and Cheap: Collard and Fish Pepper Spaghetti

In The Garden

In The Garden

The ingredients are classic to a lot of cuisines, but leafy greens, hot pepper, sesame and peanuts are African Diaspora favorites.  This is a great recipe for Kwanzaa or any time!  The ingredients are inexpensive, versatile and readily available.  I picked a bunch of my greens (see the right lower corner of above picture) and put them to this recipe.  Recommendation–for a boost do veggie tri-color spaghetti and amp up the vegetable intake.  You can lower the amount of oil or adjust salt as necessary.  Stay healthy and stay un-broke!  Michael

Collard and Fish Pepper Spaghetti

4 oz. of thin spaghetti

1 pound of collard greens cut into thin strips

2 cloves of garlic, roughly chopped

1 tsp of fresh ginger or powdered ginger

1 small fresh SEEDED hot chili–fish pepper  preferred (can’t get one or didn’t grow em–use a small serrano, cayenne, etc) the top of your pinky should be your guide..If you are too shy—do a red bell pepper or a sweet long pepper like Jimmy Nardellos…

1/4 cup of olive oil

1 tbsp of red wine vinegar (optional)

kosher salt and coarse ground black pepper

2 tbsp of chopped roasted peanuts or 2 tsps of sesame (benne) seeds (optional).

Bring a large pot of water, salted to taste to boil.  Cook spaghetti according to directions, with a rule of thumb of 8-10 minutes boiling time, 7-8 for al dente or firm spaghetti. Drain once cooked and set aside in bowl.

Meanwhile heat the olive oil in a pan and gently saute the fresh garlic and fresh ginger until a very light brown, throw in collard green strips and hot chili with a pinch of kosher salt and coarse ground black pepper.  Saute for about 3-4 minutes until they give up their moisture and start to wilt.  Add vinegar and mix together.

Pour the collard/chili/garlic/ginger mix over the spaghetti and toss well.  Add peanuts and or sesame seeds and mix well.  Season further to taste.

(Protein options:  cooked/freshly sauteed chicken, shrimp,firm white fish pair well with this recipe.)








About michaelwtwitty

I am a Judaics teacher and Culinary Historian focusing on the foodways of Africa, enslaved African Americans, African America and the African and Jewish diasporas.
This entry was posted in Diaspora Food Culture, Heirloom Gardening/Heritage Breeds and Wildcrafting, Recipes and tagged , , , , , , , , , , . Bookmark the permalink.

One Response to Simple and Cheap: Collard and Fish Pepper Spaghetti

  1. Sounds really good. I ate collard greens for the first time this year.

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