How to Cook

For best results stovetop

1. Add 2 tbsp of olive oil to pan, fry collard greens for 1-2 minutes, season with salt & pepper.
2. Reserve Pecorino, Hazelnuts, and Sage Butter. (Throw away parchment paper) 
3. Add butternut squash, mushrooms & pappardelle into pan with collard greens, cook for 3-4 minutes until piping hot. 
4. Take pan of heat, Squeeze over 1/2 lemon, make a well in the centre of ingredients, add sage butter, mix well until melted and everything is coated in butter.
5. Serve between two plates, season with salt & pepper to taste, top with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. Drizzle with extra virgin olive oil to finish if you have.

Microwave instructions

1. Reserve Pecorino, Hazelnuts, and Sage Butter.
2. Place collard greens into a large microwavable bowl with 1 tbsp water, season with salt & pepper. Microwave for 2 minutes.
3. Remove parchment paper from wooden tray, empty sage butter into centre of tray on top of squash, mushrooms & pappardelle. Microwave for 3 - 4 minutes or until piping hot.
4. Leave collard greens in bowl but drain any excess liquid. Add squash, mushrooms & pappardelle to same bowl. Season with salt & pepper, add juice of 1/2 lemon & mix well.
5. Serve between two plates, top with grated pecorino, hazelnuts, and an additional squeeze of 1/4 lemon per plate. Finish with a drizzle of extra virgin olive oil if you have.

Nutritional information per portion

710 Cals, Fat 32g, Sat Fat 10g, Protein 23g, Fibre 9g, Carbohydrates 82g, Total Sugars 3g, sodium 910mg,