| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1 | lb | Collards |
| 1/4 | lb | Sliced bacon |
| 4 | lg | Garlic cloves; chopped fine |
| 1 | lg | Onion sliced thin |
| 1/4 | ts | Dried hot red pepper flakes |
| 1/3 | c | Olive oil |
| 3/4 | lb | Fusilli; (spiral shaped) |
| 1 | tb | Red wine vinegar |
| Freshly grated Parmesan |
INSTRUCTIONS
Discard the coarse stems from the greens and wash the leaves well. Chop the greens coarsely. Cut the bacon into 1/2 inch pieces. In a kettle of boiling water, boil the collards for 10 minutes, drain them in a colander over a large bowl, and return the cooking liquid to the kettle. In a large skillet, cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl. Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is soften and the garlic is golden brown. Bring the cooking liquid to a boil, boil the fusilli until it is al dente, and drain the fusilli well. To the skillet, add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well. Season the fusilli with salt and pepper. Topped with grated Parmesan. Serves 4. Posted to recipelu-digest Volume 01 Number 578 by molony <molony@scsn.net> on Jan 22, 1998
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