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.)