This is a thumbnail

Winter greens, such as kale, mustard, and dandelions, are so nutritious- full of Vitamin A and a host of other nutrients. They are quite versatile, as well and work well in a variety of dishes.  I use them in soups, and this is one of my favorite quick recipes. 

1 bunch of organic winter greens – kale, mustard or dandelion greens
4 strips applewood-smoked bacon, cut into small pieces
3 Tablespoons olive oil
1/2 cup onions, diced
1 package fresh pasta (your choice – I like to fusilli pasta for this recipe)
Freshly grated parmigiano regianno cheese
Sea salt to taste
Pepper to taste

You will also need:
Saute pan
Large pot with salted water

Wash the greens thoroughly and remove the center stems by stripping off the leafy part. Tear the leaves into small pieces and set aside.

Cook the bacon pieces in a saute pan over medium heat until the bacon is crisp. Remove it from the pan and set aside on paper towels to drain. Pour off the drippings from the pan. Add the olive oil to the pan and saute the onions over medium heat until the onions are translucent. Add the greens and saute for about 5 minutes, until the greens have wilted. Add the bacon back to the pan and keep warm.

Meanwhile, cook the pasta in boiling, salted water until it is al dente. Drain it immediately.

Add the pasta to the pan of bacon and greens. Toss it well. Add the grated cheese and toss again. Salt and pepper to taste. Enjoy immediately with a nice glass of Pinot Noir or Charbono.

For an added treat, toss in a few toasted pine nuts.

Serves 3-4 people, depending upon appetite and course.

Comments are closed.