Recipe - Fusilli With Collards Bacon And Garlic

1 pound Collards
One fourth pound Sliced bacon
4 lg Garlic cloves; chopped fine
1 lg Onion cut or sliced up thin
One fourth teaspoon Dried hot red pepper flakes
1/3 cup Olive oil
Three fourths pound Fusilli; (spiral shaped)
1 tablespoon Red wine vinegar
Freshly grated Parmesan

Discard the coarse stems from the greens and wash the leaves well. Chop the
greens coarsely. Cut the bacon into One half 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 recipeludigest Volume 01 Number 578 by molony molony@scsn.net
on Jan 22, 1998