Monday, June 24, 2013

Linguine with Bacon and Collards

I love where we live... From May through November, especially, there is a plethora of fresh food available at our fingertips.  We've met the farmers, learned about how they raise their animals, fruits, and vegetables, and it really is a community food experience.  After going to the local Farmer's Market on Saturday morning, the week is really a fun time of experimenting with new recipes and crafting up meals that are wholesome, local, and fresh.

This recipe was initially inspired by this Linguine with Collard Greens and Bacon recipe I found online.  Although my recipe is different, it is similar enough that I feel like I should give credit where credit is due.

Linguine with Bacon and Collards

1.  In a large pan (I use an electric frying pan... You'll need the space!), fry 8 pieces of bacon*.  Remove and set on paper towels to drain but do not drain the pan.  Fry at 350 F, which is the temp you will use for the remainder of this dish.

2.  Toss in 3oz (about 2 large) spring onions*, green and white parts, diced and 1oz shelled pistachios (about 50).  Cook for 5 minutes.

3.  Add in half an apple* (about 2.5oz) and cook for 5 more minutes.

4.  Add in 1 heaping tbsp. minced garlic and 1/4 tsp red pepper flakes.  Cook for 1 minute.

5.  Add 1lb collard greens* in 2 batches.  The first batch, you will rip the leaves into halves and thirds.  Cook for 3 minutes.  The second batch, you will rip into much smaller pieces.  Cook for an additional 3 minutes.  Cover while the cook.

6.  Add 1 cup of water, cover, and cook for 15 minutes.

7.  While the veggies are cooking, boil a pot of water and cook 5.5oz linguine*, for approximately 6-8 minutes or until al dente.

8.  Uncover the veggies and toss in the pasta, along with 4oz (about 1/2c) diced tomatoes* and the bacon, which you've crumbled.  Turn off the heat, but keep it on the hot eye for about a minute before sprinkling about 1/8 cup grated parmesan cheese* (optional) over it.  Remove from heat and serve immediately.

I served this with locally made rosemary bread and soft butter.  This recipe made enough for 4 servings (Peter ate 2, I ate 1, and he had enough for lunch the next day).    We followed it up with homemade pavlova!


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