I’ve been making collard greens for years, but my daughter, who recently became vegetarian, won’t eat them when they’re made with the traditional seasoning of fatback. My family has been requesting these since I created the recipe one afternoon. Really delicious tastes that combine throughout the cooking process. They truly are quite talented. They attempt to eat them directly from the pot! Serve your favorite dish with some hot sauce and vinegar on the side. You won’t want to eat any leftovers, I guarantee it!
| Servings: | 5 |
| Yield: | 4 to 6 servings |
Ingredients
- ½ cup olive oil
- 4 tablespoons butter
- 5 onions, thinly sliced
- 1 teaspoon dried basil
- 1 pinch ground black pepper
- 1 cup water
- 1 tablespoon chicken bouillon
- 1 pound uncooked pasta, cooked according to package directions
Instructions
- In a large skillet place oil, butter and onions and cook until golden brown.
- Add basil, pepper, water and bouillon and cook on low heat for 10 minutes.
- Add onion mixture to cooked pasta, sprinkle with cheese, toss and serve.
Nutrition Facts
| Calories | 579 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 91 mg |
| Dietary Fiber | 6 g |
| Protein | 12 g |
| Saturated Fat | 9 g |
| Sodium | 115 mg |
| Sugars | 5 g |
| Fat | 33 g |
| Unsaturated Fat | 0 g |
Reviews
I loved it because of the simplicity and that I had new onions from the farmers market. A plus because I also had 2 ears of corn that was still waiting in the fridge. Good one to add to !
It was a great recipe! I did change a few things according to the other comments though. I lessened the amount of butter and oil and when the onions were almost done, I added some minced ginger and garlic and then a teensy bit of water (because the onions started to burn-) and it made a brownish watery texture aside the onions which confused me for a bit but i let it slide. Next I added some paprika to taste, red chilli flakes and black pepper (someone said it was bland) and then more water. To that I immediately added the green onions and builloun and let it simmer until reduced by half. I added some baby spinach and then let that cook more and then finally added the pasta along with sesame seeds (I’m asian lol). This was really good but it had a metallic zingy taste which is why I’m not giving it all stars. Maybe it was the overcooked onions or spinach, not sure. I’ll definitely make this again though!
Wonderfully simple recipe. Quick and easy to make. I was looking for a recipe to use up an overabundance of onions, and thus was the right recipe to do that. My wife, who is very picky about pasta, said she really enjoyed it and even had a second helping (which she rarely does).
Hands down the worst recipe I have ever made. I couldn’t even eat it.
Loved the robust yet subtle flavour. I would add 1/2 the oil and butter next time. Will definitely make this again with mushrooms and chicken
Delicious! I used sweet onions and I added several teaspoons of garlic to the onions when they were almost caramelized. Also, about 1/4 (or a little more) of parmesan cheese to the finished dish. YUMMY!!
I used only 2 1/2 large onions based on other reviews, but will make the recipe as written next time. The reduced amount of onions only made enough sauce for half the pasta. Lots of chopped fresh parsley at the end really enhances the dish, and I’ll probably add some garlic (mild elephant garlic) when I make it again . Definitely a recipe worth perfecting– it’s simple to make but tastes richer and more complex than the preparation. A keeper.
This is one of my go to comfort meals, and since I discovered it, I’ve made it quite a few times. I use either the oil or the butter and I cut it down too cause I don’t like it too greasy. I usually make some garlic oregano chicken breast and mix it in when the pasta is ready when I’m looking for a heartier meal.
Loved it, added some frozen chopped spinach for colour.
The onion was a bit heavy for me but I don’t like onion to begin with. Everyone else who tried it loved it though.
I cut the recipe in half for us. I only did a tablespoon or two of oil and the same of butter. And I only did one onion instead of 2 1/2. I used parmesan cheese. I really liked it!!!
So, I didn’t have chicken bouillon, so I had to use a top ramen packet. Nevertheless, this was an awesome recipe!! I loved it and my 12 year old who’s not a big fan of red sauce spaghetti loved it too. Thank you!!!
I poured out some oil since I was late to read that you needed to cut that down, which I only added two onions so I shouldn’t of added all the oil~ however…depending on how much pasta you add and how saucey you like that~ it would of been fine sine I added more than a lb. of pasta with it. It was buttery tasting and Fantastic! it is going to be a favorite for sure! all my children ate it too! (4yrs, 8, 11, & 12yr old) great at any age!!
I was a bit skeptical on this one but once I made it, it was yummy! I will be making it again.
Oh man. Add chicken (sliced and sauteed with the onion and olive oil/butter) and sliced green onions, and I might as well be back in Chicago, I was wondering how Barnelli’s did this, they called it Chicken Siciliano. Never know what you miss till you move.
I have made this recipe over a dozen times and really enjoy it. It is easy, simple, and has a beautiful presentation. A picture cannot do it justice. I do now add Marsala wine the last 10 minutes which adds a different finish to it, but it is lovely just the way the recipe is written. I have also added leftover chicken from time to time. The recipe is a perfect base for additional creativity.
I really liked how simple it is to make and it tastes so good. I’m definitely making it again.
I’m a vegetarian so I didn’t use the bouillon cube. Instead I used fake/vegetarian chicken. It was amazing. If you eat meat and the recipe seems a little bland, try adding beef/chicken!
Made it pretty much as is less some of the butter and oil. Absolutely loved it. It’s such a simple dish and if you have patience cooking the onions you’ll be rewarded!
Like other reviewers, cut down on the oil. Nice and simple recipe, perfect for changing up the Lent Friday meals from Mac & cheese and pizza.
good! cut the recipe in half, used 2 sweet Vidalia onions,added fresh minced garlic while sautéing onions; deglazed the skillet with white wine and then used only 1/2 cup chicken broth instead of water; added the noodles and then served with parmigiano cheese; easy, cheap, and good!