2 RECIPES FOR COLLARD GREENS

‎2 RECIPES FOR COLLARD GREENS:

PASTA & GREENS

INGREDIENTS:

1/2-3/4 pound collard greens
2 ounces bacon, finely diced (3/4 cup)
2 teaspoons extra-virgin olive oil
1 medium onion, chopped
2 cloves garlic, minced
1/8 teaspoon crushed red pepper
1 28-ounce can diced tomatoes, (not drained)
1/4 cup water
8 ounces r 3 cups medium pasta shells
1/4 teaspoon salt
Freshly ground pepper, to taste
1/2 cup freshly grated Parmesan cheese

DIRECTIONS:

Strip the collard greens from their thick stems. Wash them, dry them by patting dry and then chop them up, coarsely into 1/2 inch pieces.

Bring 2 cups lightly salted water to a boil in a large wide pan. Add collards and cook until tender, 10 to 12 minutes. Drain, rinse with cold water and press out excess moisture. Set aside.

Put a large pot of lightly salted water on to boil for cooking pasta.
Cook bacon in a large skillet over medium heat, stirring often, until cooked, about 5 minutes. Drain and discard fat. Chop or break bacon up into small pieces.

Add oil to the pan and heat over medium heat. Add onion and cook, stirring often, until softened, 3 to 5 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 to 60 seconds. Add the bacon, tomatoes and water. Bring to a simmer, mashing the tomatoes with a potato masher or the side of a wooden spoon. Reduce heat to medium-low and simmer, uncovered, until thickened, about 20 minutes.

About 10 minutes before the sauce is ready, cook pasta in the boiling water, stirring often, until just tender, 8 to 10 minutes. Reserve 1/4 cup of the cooking water and drain the pasta.

Add the pasta, collard greens and reserved pasta-cooking water to the tomato sauce. Heat, stirring, until the pasta has absorbed some of the flavors, about 1 minute. Season with salt and pepper. Spoon into pasta bowls, sprinkle with the Parmesan cheese and serve.

SPICED COLLARD GREENS

INGREDIENTS:

1 Tbsp olive oil
3 slices bacon or 4 Tbsp Bacon Bits (real)
1 large onion, chopped
2 cloves garlic, minced
1 tsp salt
1 tsp pepper
3 cups chicken broth
1 pinch red pepper flakes
1/2-1 LB fresh collard greens, cut into 2 inch pieces

DIRECTIONS:

Heat oil in a large pot over medium-high heat. Add bacon, and cook until crisp.

Remove bacon from pan, crumble and return to the pan.

Add onion, and cook until tender, about 5 minutes.

Add garlic, and cook it just until you can smell it.

Add collard greens, and fry until they start to wilt.

Pour in chicken broth, and season with salt, pepper, and red pepper flakes. Reduce heat to low, cover, and simmer for 45 minutes, or until greens are tender.