|I am such a crappy photographer|
Pasta and Greens
3 slices bacon, chopped
a healthy pinch of red pepper flakes
2 cloves garlic, sliced thinly or minced
2 large handfuls of chopped greens: kale, collards, chard, spinach, radish, turnip, etc.
one third to a half pound of pasta: capellini, linguine, gemelli, etc. or a recipe of homemade pasta, if you're so inclined.
extra virgin olive oil
water and salt
freshly grated Romano cheese (or Parmesan)
Put a large pot of water on to boil, with a lid on it so it boils faster. (Don't salt it yet)
While the water is coming to a boil, chop your bacon and brown on medium-low to low heat. Throw your pinch of pepper flakes in once the bacon starts rendering some fat.
Once the bacon is done, add the sliced or minced garlic. Stir it around to flavor the oil and to keep an eye on it so that it doesn't brown. Once it starts to get just a tiny bit golden, carefully add a ladle full of pasta water to the pan AND STEP BACK BECAUSE IT WILL SPATTER LIKE THE DICKENS!
Now add the chopped greens and put a lid on it. The pasta water should be boiling by now, so add the salt to it, and then cook the pasta according to the directions.
Once the pasta is cooked the greens should be also. Remove the lid from the greens, give them a good stir with some tongs, and if there's still a lot of liquid in the pan, turn up the heat.
Remove the pasta from the pot and put it on top of the greens and toss everything together. Keep the heat on and continue to cook it off if there is still liquid; otherwise turn off the heat and add a few tablespoons of extra virgin olive oil. Toss the pasta again and plate it up, sprinkling it generously with freshly grated Romano cheese.
I never get tired of this dish, and in the summer we eat it a lot because we have so much coming out of the garden and because it cooks up quickly. One week while I was working, I was so brain dead by the time I got home that I made pasta and greens three times that week, and Steve never complained.
I hope you like it as much as we do.