Fusilli with Collards, Bacon, and Garlic

Name: Fusilli with Collards, Bacon, and Garlic
Ingredients: Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; Freshly grated or shaved Parmesan cheese for garnishing; 1½ pounds collard greens, Swiss chard, or kale, woody stems discarded, coarsely chopped; 5 ounces good smoked bacon, coarsely chopped; 2 tablespoons extra-virgin olive oil; 1½ pounds collard greens, Swiss chard, or kale, woody stems discarded, coarsely chopped; 1½ pounds collard greens, Swiss chard, or kale, woody stems discarded, coarsely chopped; 2 tablespoons slivered garlic; ½ cup sliced Niçoise, Kalamata, or other oil-cured black olives; 1½ cups thinly sliced red onions; ½ teaspoon seeded and minced serrano chile; ½ cup rich Chicken Stock or Vegetable Stock; ½ cup rich Chicken Stock or Vegetable Stock; ½ cup sliced Niçoise, Kalamata, or other oil-cured black olives; ½ cup sliced Niçoise, Kalamata, or other oil-cured black olives; 2 tablespoons balsamic vinegar; Kosher or sea salt and freshly ground pepper; 1 pound fusilli or other corkscrew-shaped dried pasta; 1 pound fusilli or other corkscrew-shaped dried pasta

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Except for the olives, this pasta is reminiscent of a Southern “mess of greens. ” It’s a delicious, simple wintertime dish.

Ingredients

1½ pounds collard greens, Swiss chard, or kale, woody stems discarded, coarsely chopped
5 ounces good smoked bacon

Pasta
Winter

Method

Blanch the greens 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. Using a slotted spoon, remove the bacon to paper towels and pour off all but 2 tablespoons of the fat. Add the olive oil, onions, chile, and garlic to the pan and sauté until just beginnin