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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 (16-ounce) package fresh turnip or collard greens, chopped |
6 to 8 bacon slices, diced |
1 large onion, diced |
2 garlic cloves, minced |
1 (7-ounce) jar roasted sweet red peppers, drained and diced |
1/2 teaspoon salt |
1/4 teaspoon ground black pepper |
1/4 teaspoon dried crushed red pepper |
2 cups whipping cream |
1 (5-ounce) package shredded parmesan cheese, divided |
12 ounces linguine, cooked |
garnish: shaved parmesan cheese |
Directions:
1. Cook greens in boiling water to cover in a Dutch oven 10 minutes. Drain and set aside.
2. Cook bacon in Dutch oven until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
3. Sauté onion and garlic in hot drippings until tender. Add greens, roasted red peppers, and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.
4. Heat cream in a small saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Set aside 2 tablespoons Parmesan cheese. Stir in remaining cheese until melted. Toss together cream mixture and pasta.
5. Top pasta with greens mixture; sprinkle with bacon and reserved cheese. Garnish, if desired.
6. *16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.
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