Chyrel's Recipes From Friends
St. Louis Blues Pasta

1 lb. Penne or other medium pasta shape
1/2 lb. bacon
4 cloves garlic, chopped
1 cup onion, chopped
1 tsp. salt
1 lb. collard greens, chopped and rinsed
1 14.5 oz. can chicken broth
1 tbsp. wine vinegar
1 tsp. hot pepper sauce
1/2 cup parmesan cheese, grated

Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tbsp. bacon drippings. Saute garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce. Mix collard greens and pan juices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon. Serve immediately.


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