Bursting spring flavors at their very best.

White Bean & Collard Green Spaghetti with Lemon and Turnips

by Dishing Up the Dirt

Prep Time: 10 minutes  |  Cook Time: 15 minutes  |  Serves: 4


  • 2 Tablespoons extra virgin olive oil
  • 2 garlic scapes, diced (can sub with garlic cloves)
  • 1/4 teaspoon crushed red pepper flakes
  • 1 (15 ounce can) white beans, drained
  • 1 bunch of collard greens (about two cups) ribs removed and thinly sliced
  • grated zest of 1 lemon
  • 2 Tablespoons lemon juice
  • Coarse salt
  • 12 ounces spaghetti
  • 2-3 small turnips, thinly sliced
  • 1/4 cup fresh dill, minced
  • 1/4 cup freshly grated parmesan cheese
  • salt and pepper to taste
  • Olive oil for serving


  1. Heat the oil in a large skillet over medium heat. Cook the garlic and pepper flakes until tender, about 1 minute. Add white beans and collard greens and cook, stirring often until the beans are lightly browned and the collards are bright green and tender. About 5 minutes. Grate the lemon zest and drizzle in the lemon juice. Sprinkle with coarse salt. Remove from the heat.
  2. Bring a large pot of lightly slated water to a boil. Cook the pasta until al dente. Drain, reserving 1/2 cup of the cooking liquid.
  3. Add the pasta to the skillet with the beans and greens, tossing to coat. Add the reserved pasta water to adjust consistency. Divide pasta between plates and top with the sliced turnips, dill, and parmesan cheese. Sprinkle with salt and pepper to taste and drizzle with a touch of olive oil. Enjoy warm or at room temperature.


  • Use this recipe as a guide
  • Adjust measurements and ingredients as necessary
  • Taste test as you go

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Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.

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