Linguine With Collard Greens and Bacon |
|
 |
Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 6 |
|
epicurious. I make mine with sun-dried tomatoes. Ingredients:
10 slices bacon, chopped |
3/4 cup pine nuts |
3/4 cup finely chopped shallot |
6 garlic cloves, minced |
1 teaspoon hot red pepper flakes |
2 tablespoons olive oil |
3 lbs collard greens, stems and center ribs discarded and leaves chopped |
1/4 teaspoon salt |
2 cups water |
1 lb dried linguine |
1 lb cherry tomatoes, quartered |
1 cup parmigiano-reggiano cheese, shavings made with a vegetable peeler |
Directions:
1. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot.
2. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
3. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes.
4. Add garlic and red pepper flakes and cook, stirring, 1 minute.
5. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute.
6. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more.
7. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
8. While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
9. Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute.
10. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.
|
|