Southern Greens & Pasta
Mustard, Turnip, Collards, Spinach
simmered in Chicken Broth
Black Forest Bacon, Onion, Garlic, Red Chile Flakes
Apple Cider Vinegar, Olive Oil
Fusillata Casareccia (open s-shape twist pasta)
The 5 Star Makeover Cooking Group hosted by Natasha the 5 Star Foodie & Lazaro of Lazaro Cooks! is an outstanding monthly event for sharing ideas and creating gourmet makeovers of selected classic dishes or flavor combinations. October’s theme is SQUASH.
Southern Greens Pasta in a Roasted Squash Bowl is one of two dishes that I am submitting to this month’s SQUASH event. The process of making a Butternut & Acorn Squash Tarte Tatin left me with extra butternut squash which I combined with one of my favorite simple pasta recipes resulting in a casual tasty Fall dish with a jaunty presentation!
- 2 T. olive oil
- 1 small onion, medium dice
- 3 cloves garlic, chopped
- 2 strips black forest bacon, fat trimmed & diced
- splash of apple cider vinegar
- 1 lb. southern greens, cleaned & chopped
- 2 c. chicken stock
In a large pot over medium heat, sauté onion and bacon in olive oil until soft, add garlic and cook another minute or two. Deglaze pot with a splash of apple cider vinegar. Add southern greens and chicken stock, cook uncovered for 35 minutes, stirring occasionally, until the greens are tender and most of the liquid has evaporated. Season with salt and pepper.
Meanwhile cook pasta to al dente. Toss the drained pasta with a small amount of olive oil. Combine greens along with a small amount of the liquid, and the pasta. Finish with red chile flakes to taste.
(Vegetarian friends can skip the bacon, consider adding sautéed mushrooms at the end, and use vegetable instead of chicken stock).
Please stop by Taste With The Eyes tomorrow for the fabulous Butternut & Acorn Squash Tarte Tatin with Bacon, Aged Goat Cheese, Hazelnut & Sage recipe. And be sure to stop by Laz & Natasha’s blogs on Friday for the 5 Star Makeover round-up, featuring super-creative Fall dishes using as kinds of SQUASH…