For this installment of What’s for Dinner we headed back to Tendercrop Farm and found these lovely greens. Now don’t be scared out there, greens are very very good, they are crunchy and flavorful and when combined with bacon, caramelized shallots, and pasta, well, who’s not going to like that?!!??
Plus, here’s the hook for those of you with a family to cook for, it’s cheap, and it’s EASY and the kids will eat it because it’s pasta. Honest, give it a try. Here we go.
Ingredients:
1 bunch of savoy
1 bunch of dandelion greens
1 bunch of swiss chard
1/4 lb. bacon (thick sliced)
4 large shallots
3 TBSP honey
1/4 TSP nutmeg
1TBSP rice wine vinegar
salt and pepper to taste
1 box of short pasta (your choice)
1/4 cup of grated Romano cheese
Method:
Wash all the greens discarding the tough bottom stems.
Chop roughly and set aside.
Cut the bacon into small cubes, cut the shallot into thin strips. In a large saute pan add 1 TSP of olive oil, heat on high until barely smoking and add bacon, turn heat down to med/high and cook until brown. Add the shallots and continue to cook until all the fat is rendered from the bacon and the shallots are nicely caramelized. Remove from heat and drain all but 1 TSP of the oil and bacon fat.
Put on a pot of water and cook pasta according to the box directions.
While pasta is cooking…
Add the greens to the pan with the bacon and shallots (depending on the size of your pan you may have to do this a little at a time, working in more as the greens wilt). Cook on medium heat until well wilted and then add 1/2 cup of water from the cooking pasta. Turn heat up to high and add honey, nutmeg, vinegar, and salt and pepper. Cook until water is evaporated and greens are moist but not dry. When pasta is ready combine with greens, add cheese and enjoy!
