- 16 large collard green leaves
- 1 medium red onion, diced
- 4 cloves garlic, minced
- 2 red chillies, minced
- 16 oz package of pumpkin gnocchi
- 8 oz package of shaved or grated Italian cheese (Parmesan, Romano , Asiago or a mixture)
- 2 tablespoons fresh thyme
- 2 tablespoons fresh oregano
- 4 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- salt and pepper to taste
- Remove the stems from the collard greens. Cut the leaves into strips.
- Dice the onion
- Strip the leaves off the oregano and thyme stems
- Mince the garlic and chilies
- Coat a large stainless steel skillet with 2 tablespoons of olive oil and place on medium heat. Add the onions, garlic, chilies, oregano and thyme. Saute until golden brown.
- Add 2 tablespoons of balsamic vinegar
- Add the collard greens and stir. Let the collard greens wilt for 2 minutes.
- Add salt and pepper to taste. Then turn off the heat and cover with a lid while you cook the gnocchi.
- Coat a large non-stick skillet with 2 tablespoons of olive oil and place on medium high heat. Add the pumpkin gnocchi and cook until brown on all sides. Toss the gnocchi gently with a plastic or silicone spoon so that all sides get brown without bruising the delicate gnocchi.
- Add the browned gnocchi to the cooked collard greens. Add half the cheese and gently toss everything together.
- Plate the dish. Sprinkle with additional cheese . Serve with a glass of Chianti or any red wine you like.
I served this as a side dish at Thanksgiving. Also for those who don’t eat meat, it serves as a yummy and satisfying main dish.
If you can’t find pumpkin gnocchi, you can use another flavor.
Hope you enjoy!!!