Ingredients

Buckwheat noodles

salt

2 sprigs fresh thyme

2 T olive oil

2 T unsalted butter

1 1/2 C thinly sliced onions

1 large garlic clove, chopped

Pinch of red pepper flakes

1/4 medium head green cabbage, cored and sliced crosswise into 1/4" wide strips (about 2 1/2C)

1 C thinly sliced peeled carrots

1 small potato cubed (if desired)

1 C fruity red wine, such as Cotes du Rhone, Shiraz, or Pinot Noir

8 large collard greens, thick central veins removed, leaves cut crosswise into 1/4" wide ribbons (about 6 C)

black pepper

12 oz Gruyere cheese, coarsely grated (about 3 C)

Fresh flat leaf parsley, chopped, for garnish

Preparation

  1. Create a bouquet garni with the herbs. Boil water and cook and drain noodles. Reserve pasta water.
  2. Heart olive oil and butter over medium high heat and add the onions and bouquet garni and cook, stirring occasionally, until the onions are translucent (about 4 min)
  3. Add garlic and pepper flakes and cook, stirring for 1 minute.
  4. Stir in the cabbage, carrots and potato (if using) and cook until the vegetables begin to soften (about 3 Min).
  5. Raise the heat to high, pour in teh wine, and boil until it has reduced by half (about 3 min).
  6. Add greens and stir until they wilt.
  7. Pour the 3 C of the reserved pasta water into the vegetable mixture and bring to a boil.
  8. Remove from heat, add the noodles and toss to combine.
  9. Season with salt an pepper, and sprinkle cheese over the top.
  10. Transfer pot into the oven ad bake, uncovered, until the vegetables are tender and the cheese bubbles (about 30 min)
  11. Adjust the rack to broil the casserole until the top is golden brown (1-2 min)
  12. Sprinkle with parsley and serve.