Bring water to a boil in a large pot and add a pinch of salt

Peel and chop <quantity>4</quantity> garlic cloves

Trim and thinly slice <quantity>3</quantity> collard greens

Remove and discard the stalks of <quantity>1</quantity> broccoli. Cut the florets into small pieces

Add the broccoli to the boiling water and cook it for 3m until tender. Strain and reserve

Bring water to a boil in a large pot once more and add a generous pinch of salt

Add <quantity>1<unit>tbsp</unit></quantity> of butter to a pan over medium heat

Add the collard greens and cook for 2m until soft

Add <quantity>200<unit>g</unit></quantity> of fettuccine to the boiling water. Follow the manufacturer's instructions to cook to al dente

Strain the water, reserving <quantity>​1<unit>cup</unit></quantity>

Melt <quantity>1<unit>tbsp</unit></quantity> of butter in a pan over medium heat and add the garlic. Sautée until golden brown

Add <quantity>1<unit>cup</unit></quantity> of ricotta

Add <quantity>½<unit>cup</unit></quantity> of the reserved water and mix until creamy

Add a pinch of salt

Add the pasta, broccoli, and collard greens to the pan. Toss until combined. Add a little more of the reserved water if needed. The pasta with ricotta, broccoli & collard greens is ready

Add some fresh herbs of your choice to taste and enjoy! This is perfect for a cold and rainy day.