Autumn Pasta with Bacon, Brussels Sprouts, and Collard Greens
Football season hits its stride right around the time the first frost-sweetened greens and Brussels sprouts vegetables are harvested. That’s when the last of the sweet red peppers are coming in, too. For an easy, post-game supper, flash-sauté the veggies and toss them with pasta, bacon and a splash of balsamic vinegar. The dish also makes a welcome addition to a tailgate potluck.
Servings: 4
Ingredients:
6 ounces penne rigate
3 slices Organic Prairie Hardwood Smoked Bacon, chopped
1/4 cup finely chopped shallots
1 heaping cup julienned Brussels sprouts (cut in half lengthwise & crosswise into very thin strips)
1 small bunch collard greens, stems discarded, leaves cut into small, thin strips
1 red pepper, cut into small cubes or diamonds
2-3 teaspoons balsamic vinegar
1-2 tablespoons olive oil
sea salt and freshly ground black pepper
shredded Organic Valley Parmesan
Instructions:
Boil pasta in a large pot of salted water until tender. Meanwhile, cook bacon in a large skillet over medium flame. When it’s nearly crisp, add shallots, reduce heat to medium-low and cook, stirring often, until shallots are mostly tender, about 2 minutes.
Raise heat to high and stir in Brussels sprouts. Cook, stirring often, until sprouts begin to brown, about 3 minutes. Add collard greens and red pepper pieces; cook, stirring often, until collards are wilted and tender, 3-4 minutes. Stir in vinegar, olive oil, and salt and pepper to taste.
When pasta is tender, drain, and toss it in the skillet with the vegetable mixture. Toss in a little Parmesan at this point, too, about 1/4 cup. Serve immediately or at room temperature, sprinkling some additional Parmesan over each serving.
Copyright by Terese Allen
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