Method:Sauteing

1. Formula

1. 10 slices bacon, chopped
2. 3/4 cup pine nuts
3. 3/4 cup finely chopped shallots
4. 6 cloves garlic, minced
5. 1 teaspoon dried hot red pepper flakes
6. 2 tablespoons olive oil
7. 3 pounds collard greens, stems and center ribs discarded and leaves chopped
8. 1/4 teaspoon salt
9. 2 cups water
10. 1 pound dried linguine
11. 1 pound grape or cherry tomatoes, quartered
12. 1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler

2. Nutrition Information

• Calories: 1049 kcal
• Carbohydrates: 119 g
• Dietary Fiber: 19 g
• Fat: 45 g
• Protein: 52 g
• Sugars: 8 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
2. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
3. While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
4. Drain linguine in a colander. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.

4. Remark