I love this because that is pretty much the exact kind of night this recipe was made for. I spent years making it for a house full of hungry kids when I needed dinner to be easy but still wanted to put something good in front of everyone. I’m so glad your kids loved it enough to put it on the regular midweek list. Thanks so much for coming back to tell me.

I’d add the collard greens right after the garlic. Once the chicken is cooked, stir in the butter and garlic and cook for about a minute. Then add the thinly sliced collard greens and let them cook for 3 to 5 minutes, stirring occasionally, until they soften and begin to wilt. After that, pour in the chicken broth and continue with the recipe as written.

Since collards are sturdier than spinach, they need a little extra time in the pan. Just be sure to remove the tough center stems and slice the leaves into thin ribbons so they cook evenly and mix well with the pasta.

So happy to hear this, thank you.

Sounds like a great version. Thanks for letting me know.

So happy you’ve made it work for you!