Shrimp linguini with collard greens

North Carolina's mild winters allow some crops to grow year-round. The best greens of the year come during the winter, when the cold temperatures increase the sugar content in the leaves and give everything from lettuce to kale a crisp texture and sweet flavor.

 Collard greens are especially abundant, inexpensive and nutrient-rich. You can saute them with anchovies and lemon juice and serve them as a side dish, or add eat them with pasta and shrimp like I prefer. 

Shrimp linguini with collard greens

1 box linguine

1 pound shrimp, peeled and deveined

1 bunch collard greens, chiffonade (stems removed, cut width-wise into long, thin strips) 

6 anchovy fillets 

6 cloves garlic

crushed red pepper, to taste

4 tbs olive oil

1/2 cup dry white wine

1/2 lemon

salt and pepper, to taste

1. Bring 4 quarts of salted water to a boil.

2. While the pasta water heats, sear the shrimp in a very hot pan for 2-3 minutes on one side (until they're almost cooked through), then flip them and cook for another 30-60 seconds and remove.

3. In the empty pan, saute the anchovies in the olive oil. As they begin to dissolve, add the garlic. 

4. As soon as the garlic begins to brown, add the crushed red pepper (if desired) and simmer for 30 seconds, or just long enough to release the flavor. 

5. Add the wine, de-glaze the pan and return to a simmer, then add the collard greens. Steam them in the uncovered pan, stirring occasionally, until they begin to wilt. 

6. Remove the pasta when from the boiling water and add it to the saucepan. Simmer until the pasta's done, then finish with the lemon and salt and pepper, to taste. Toss and serve immediately.