Recipe: Pasta with Garlic, Bacon and Beet Greens or Chard

PASTA WITH GARLIC, BACON AND BEET GREENS OR CHARD

1 large bunch of chard or beet greens
4 slices bacon
1 medium head of garlic, minced
6 ounces farfalle (bow tie) pasta, uncooked*
Extra virgin olive oil
Grated Romano cheese
Salt and pepper (to taste)

Remove stems from the chard or beet greens and reserve for another use. Coarsely chop the greens and set aside. For a more rustic version you can include the chopped stems.

Saute the bacon until crisp, remove from pan, and mince or crumble after it has cooled.

Begin heating the pasta water and cook pasta until al dente; drain.

Meanwhile, drain all but a tablespoon of the bacon fat from the saute pan. Add garlic to pan, lightly salt, and saute until straw or light tan color.

Add the chopped greens to the pan, toss, and cover to steam, stirring occasionally. Sprinkles of water can be added as necessary so the greens cook in their own steam without drying. Cook about 7 to 10 minutes, or to desired doneness.

Stir in a few tablespoons of extra virgin olive oil and freshly ground pepper to taste. Toss with the drained pasta, add grated Romano and the crumbled bacon bits, and toss again. Plate and top with additional grated Romano.

*Any pasta will do, but the farfalle provides a large flat area so that the greens stick well and do not end up at the bottom of the plate.

Source: The Complete Book of Garlic: A Guide for Gardeners, Growers, and Serious Cooks by Ted Jordan Meredith