Monday, February 27, 2012
southern collards with an italian touch
green collards and spaghetti.
3 slices of bacon or pancetta
1 clove of garlic
1 bunch of collards green
a squeeze of lemon juice
a dash of red pepper flakes
1 serving of spaghetti
a dash of olive oil
Prepare collards take the stems and the white centers off.
Roughly chop the leaves
Blanches the collards in a large kettle of salted boiling water. For about 15 minutes.
Put the collards in a colander to drain.
Cook your spaghetti and salted water
Drain when cooked and add a splash of olive oil . keep warm.
Cook bacon put on the side on paper towel
Drain some of the bacon fat out of the pan
In the same pan saute garlic for about 5 minutes.
Make sure you collards are well drain.
Put collards, crumbled bacon , back in the frying pan with the garlic.
add pepper,salt, and dash pepper.
Serve the collards on the spaghetti
Miam miam !!
The collard I used being from my garden were very young and tender.
I did not say it in my recipe because most people will not like it but I used 2 anchovies rinsed and chopped. I love anchovies and frankly if you do not tell any body they won't know you added some to the recipe.