Collard greens w/ bacon + pine nuts over linguine
Ingredients: collard greens, shallots, garlic, bacon, pine nuts, hot pepper flakes, white wine, tomatoes, broth or water, parmesan, linguine (or other pasta)
Preparing: Chop the bacon (about 1/2 lb) and cook in heavy-bottomed pan. Remove and drain on paper towel. Toast pine nuts (about 1/4 cup) in the bacon fat. Remove and drain on paper towel. Mince 4-6 shallots and 4-8 cloves of garlic and cook in bacon fat along with a pinch or two of red hot pepper flakes. After the shallots have turned golden, pour in a big splash of white wine and some chopped tomatoes and cook down. Chop about 2-3 pounds of collards (de-stem and chop coarsely). Throw the collards into the pan and stir until slightly wilted but still bright green. Add 1-2 cups broth or water, cover, and let simmer about 15-20 minutes.
Eating: Stir your favorite cooked pasta (we use linguine, fettuccine or
bucatini) into the collard sauce. Place in bowls, add bacon pieces and
pine nuts, and top with shaved parmesan and a squeeze of fresh lemon
Dish history: We showcased this dish at a special supper on the farm, trying to convert everyone into collard-lovers. I think it worked. This dish is delicious in the summer (sub the chopped tomatoes in the sauce for fresh cherry tomatoes as a garnish) or fall (canned tomatoes work well).