Penne pasta with wilted greens, bacon & roasted peppers

  • 1 lb. cleaned mixed greens (spinach, kale, Swiss chard, beet greens, etc.)
  • 1 lb. bacon, cooked until crispy, drained, and chopped
  • 1/4 cup bacon drippings
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chopped roasted red bell peppers
  • 3 Tb. balsamic vinegar
  • 1 tsp. brown sugar
  • 1 Tb. each: chopped fresh rosemary, sage and thyme
  • salt and pepper, to taste
  • 1 lb. hot cooked penne pasta
  • 2 cups grated parmesan cheese

Thinly slice stems of greens; keep them separate from the leaves. Roughly chop the leaves; set aside. In a large sauté pan over medium heat cook the onion in the bacon drippings until it begins to brown. Add the garlic and the stems from the greens and cook for one minute. Add the roasted peppers, the vinegar, sugar, and the herbs; correct for salt and pepper. Add the greens; stir and toss well in the sauté pan. When the greens are just wilted, add the mixture to a large serving bowl. Add the hot pasta, the bacon and half the cheese and toss well. Serve immediately with a little more cheese sprinkled on top. Delicious with Schug Cabernet Sauvignon! Serves 6 to 8.

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