• 2 tablespoon extra virgin olive oil
• 2 sweet bell peppers, diced
• 1 yellow onion, diced
• 3 teaspoons minced garlic
• 16oz WP Rawl Farms® Collard Greens
• 1/2 stick of unsalted butter (4 tablespoons)
• 1 pint heavy cream
• 6 oz Parmesan cheese
• 12 oz Cali’flour Penne Pasta
• Salt and Pepper
• 1/2 teaspoon Crushed Red Pepper flakes (optional)

Prepare Collard Greens

1. In a large skillet over medium heat add olive oil, sweet peppers and onions. Salt and pepper to taste.
2. When the sweet peppers and onions have tenderized, reduce heat to low and add garlic. (Careful not to burn the garlic)
3. Add Collard Greens and cover for 10 minutes. You may have to add collards into the skillet in batches, as the collard greens will cook down after a few minutes. 
4. If you enjoy spicy food, top with crushed red pepper.

Make the Sauce

1. In a medium size sauce pan over medium low melt butter.
2. Once butter is melted, add garlic. 
3. Stir in heavy cream, increase heat to medium, and bring to light boil.
4. Once at a light boil, reduce heat to low and stir in Parmesan cheese.
5. Salt and pepper to taste.

Bring It All Together

As you sauté the onions and sweet peppers, you can get started on the sauce. As you get to step 4 on the sauce directions, start boiling water for pasta. When you finish cooking all three, how you combine them together is up to you! Typically, we plate the pasta first; then, add the sauce; finally, top with collard greens. Enjoy!