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How to make it

  • Bring a large pot of water to boil.
  • Blanche cook the trimmed greens of choice for 6 to 7 minutes.
  • Remove from water and drain in colander to cool.
  • When cool enough to handle, chop coarsely, bite size, not long ribbons.
  • In reserved water, bring to boil again and add pasta and cook until tender but firm, about 8-9 minutes.
  • Drain and reserve; keep some of the cooking liquid about 1/2 to 3/4 cup.
  • Heat reserved bacon fat in pot, stir in vinegar (you can add a very small pinch of sugar at this point to mellow the vinegar slightly) add greens and pasta.
  • Add cooking liquid to pasta/greens to moisten, do not drown! Be sparing on liquid but you don't want it dry.
  • Add seasonings, pepperoncini, feta, green onions, half of the bacon. walnuts OFF heat. Toss well.
  • Put in serving dish and sprinkle with reserved bacon.
  • Put a bottle of pickled pepper vinegar on the table for people to add as they wish!

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