Fusilli With Collards Bacon And Garlic
From choclytcandy 15 years ago
- 30 minutes to make
- Serves 6
From The Earth To The Table by John Ash with Sid Goldstein
Ingredients
- 1 1/2 pounds collard greens, swiss chard, or kale, woody stems discarded, coarsely chopped shopping list
- 5 ounces good smoked bacon, coarsely chopped shopping list
- 2 tbs extra-virgin olive oil shopping list
- 1 1/2 cups thinly sliced onions shopping list
- 1/2 tsp seeded and minced serrano chile shopping list
- 2 tbs slivered garlic shopping list
- 1/2 cup sliced Nicoise, Kalamata, or other oil-cured black olives shopping list
- 1/2 cup chicken or vegetable stock shopping list
- 1 pound fusilli or other corkscrew-shaped dried pasta shopping list
- 2 tbs balsamic vinegar shopping list
- kosher salt or sea salt and freshly ground pepper shopping list
- Freshly grated or shaved parmesan cheese for garnishing shopping list
How to make it
- Blanch the green in lightly salted boiling water for 2 minutes to soften. Drain and rinse in cold water to stop the cooking and set aside.
- In a skillet, cook the bacon over medium heat until browned. Remove bacon to paper towels to drain and pour off all but 2 tbs of fat. Add the olive oil, onions, chile, and garlic to the pan and saute until just beginning to brown. Add the olives, blanched greens, and stock and cook, covered, over medium heat until greens are tender. The collards will take the longest to cook. Keep warm.
- In a large pot of lightly salted boiling water, cook the fusilli just until al dente. Drain and toss with greens mixture and bacon. Season to taste with the vinegar, salt, and pepper. Garnish with Parmesan cheese. Serve immediately.
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" It was excellent "