Kwanzaa Culinarians

Recipes and Food Stories from the African Diaspora

Smoked Paprika Pasta with Stir-Fry Harissa Collard Greens

In the creative spirit of Kuumba, here’s a recipe demonstrating good comfort food doesn’t always take hours of preparation and cooking. This Smoked Paprika Pasta with Stir-Fry Harissa Collard Greens is a fresh food fast dish. It’s a blend of North African spices, savory thick pasta and collard greens simply stir-fried until bright green. Often, collard greens are pre-cut into slender lengths and sealed in a plastic bag to use as needed throughout a busy week. In this recipe, the pasta is homemade and frozen ahead of time. However, dried fettuccine or pappardelle pasta is a timesaving substitute. The process from prepping to serving this creative and fast dish is less than 15 minutes. Instead of giving in to the temptation of fast food restaurants that don’t benefit the health of our community, try this fresh food fast recipe for a savory satisfaction.

Smoked Paprika Pasta with Stir-Fry Harissa Collard Greens

2 to 3 tbsp. olive oil
1 tbsp. butter
1 small onion; thinly sliced
2 to 3 large garlic cloves; sliced paper thin
1/2 to 1 tsp. harissa spice blend (store brought or homemade)
(Optional, not pictured) 1-14 oz canned chickpeas; drained and rinsed
3 to 4 cups of thinly sliced collard greens (see photo illustration)
10 oz. Smoked paprika pasta; cooked, reserve 1/2 cup pasta water; rinsed with cold water; drain, and tossed with olive oil (recipe for making and cooking fresh pasta is here or use white or wheat fettuccine pasta cooked al dente according to the manufacturer’s directions)
Sea salt and fresh black pepper; to taste
The juice of one lemon
Optional Garnish: Toasted pine nuts or sliced almonds

Thinly sliced collard greens

1. Over medium-high temperatures, heat olive oil and butter in a skillet. Add the onions and quickly cook until translucent. Add the garlic slices and Harissa spice. Stir for 30 seconds or less, but don’t burn the garlic. Add the chickpeas (Optional).

2. Quickly add the collard greens. Season with salt and black pepper. Stir-fry until slightly wilted for about two to three minutes.

3. Add the cooked pasta. Toss lightly together. If the skillet is too dry, add a little pasta water. Turn off heat. Squeeze fresh lemon juice over the skillet. Garnish individual servings with toast pine nuts or sliced almonds.

4. Enjoy!

Smoked Paprika Pasta with Stir-Fry Harissa Collard Greens

Recipe originally appeared here.

About Sanura of

In 2009, Sanura Weathers started a sweet, savory, buttery, green and healthy food blog at As a Food Writer and Graphic Designer, Sanura creates a visually appetizing food blog redefining comfort and traditional recipes with a healthy twist. Sanura also edits and curates writers for

One comment on “Smoked Paprika Pasta with Stir-Fry Harissa Collard Greens

  1. Conor Bofin
    December 3, 2011

    Beautiful post. You use photography so well. I should not browse the food blogs while hungry….


Comments are closed.


This entry was posted on December 3, 2011 by in 2011, Recipe and tagged , , , , , , , .

Enter your email address to follow this blog and receive notifications of new posts by email.

Learn more about Kwanzaa

The word "Kwanzaa" comes from the phrase, "matunda ya kwanza" which means "first-fruits." Kwanzaa's extra "a" evolved as a result of a particular history of the Organization Us. It was clone as an expression of African values in order to inspire the creativity of our children. In the early days of Us, there were seven children who each wanted to represent a letter of Kwanzaa. Since kwanza (first) has only six letters, we added an extra "a" to make it seven, thus creating "Kwanzaa." To learn more about Kwanzaa, visit the Official Kwanzaa Website.

%d bloggers like this: