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Citrus Collard and Turnip Pasta

Citrus Collard and Turnip Pasta
Makes 4-6 portions



3 Tbsp olive oil, plus 2 more reserved

½ medium white onion, minced

2 cloves garlic, minced

1 bunch white turnips, ends trimmed, quartered

1 bunch collards, ribs removed and thinly sliced

1 cup water

½ cup orange juice

Juice from 1 lemon

Salt and pepper to taste


300g dried pasta

Garnish: Lemon zest and chives



On a low heat add 3 Tbsp olive oil to a cast iron pan. Add onions, stir and let sauté for 10 minutes. Add the garlic and continue to sauté on low for another 20 minutes.

Meanwhile, trim the ends off of the turnips and sliced into quarters or smaller, depending on the size of the turnip.

Remove collard greens from stems (you can save the stems for another use) and roll collards all together. Slice lengthwise a few times and then thinly slice from end to end.

Bring a pot of water to a boil and add the pasta. Cook as directed on the package. Drain and set aside.

Add turnips to the onion and garlic pan, stir and turn to a medium-high heat. Add the cup of water and the ½ cup orange juice and bring to a boil. Reduce until the liquid is almost gone – about 25 to 30 minutes – and the turnips are tender but not mushy. If necessary add a bit more water and reduce further.

Once liquid is gone and turnips are to your desired tenderness reduce heat to low and add the sliced collards, along with a pinch of salt and pepper. Stir and let greens wilt slightly but still maintain their nice green colour.

Add the remaining 2 Tbsp olive oil and juice from lemon to your pasta then mix the pasta into the greens and turnips. Remove from heat.

Season with any more salt and pepper, add any herbs or garnishes you would like (I used lemon zest and chives) and serve. Works well cold for lunch the next day too!