Fusilli with Collards, Bacon, and Garlic

January 5th, 2014

Fusilli with collards S!

The greens of winter reach their peak during the frigid months of the year.  Collard greens, kale and cabbage are all in season right now.  We drove to the panhandle of Florida for our New Year’s celebration with friends and the backroads were lined with fields of greens.  Workers were bent to the task of picking the leafy foliage. These inexpensive, calcium and vitamin A rich vegetables add a vitality to our winter fare.  I plan to make full use of them in my meal planning this month.

Destin Condo ViewEvery year, we get together with our friends of many years for a New Year’s celebration.  We have met at each others’ homes, but have also rented houses or condos in interesting places.  Last year we rented a house on Tybee Island.  This year we rented a condo in Destin, Florida.  The above picture is the view of the Gulf of Mexico from our balcony.  The locations may change, but the food is always the same for New Year’s Day.

New Years Dinner 2014We roast a pork butt long and slow until it falls apart.  We have garlic mashed potatoes, collard greens, black-eyed peas, pea salad and Rosa’s cornbread.  This year we made corn muffins because Jackie forgot her iron skillet and the condo kitchen had only a muffin tin.  It was a fine meal.  The best ever.  You can find some of the recipes in one of my previous posts here.  David has taken over the making of the collard greens.  He loads them up with two ham hocks and cooks them for hours.  The recipe came from his secretary Rosa, who also gave us the cornbread recipe.  I wrote about her in this post.

Fusilli with Collards Vertical

David made such a big pot of collard greens that we came home with leftovers.  Not one to waste a good thing, I made a pasta dish incorporating the greens.  The original recipe came from Gourmet Magazine.  Since my greens were already cooked, it was easy to throw together.  We loved it.  I will give you the recipe as written in Gourmet and Rosa’s recipe for collard greens.  The Gourmet recipe did not call for a long cooking of the greens.  Either way, I think you would enjoy this.  Happy New Year everyone.

FUSILLI WITH COLLARDS, BACON, AND GARLIC ( Adapted from Gourmet Magazine )

1 pound collards, coarse stems discarded and the leaves washed well and chopped coarse
1/4 pound sliced bacon, cut into 1/2-inch pieces
4 large garlic cloves, chopped fine
1 large onion, sliced thin
1/4 teaspoon dried hot red pepper flakes
1/3 cup olive oil
3/4 pound fusilli (spiral-shaped pasta)
1 tablespoon red-wine vinegar
freshly grated Parmesan as an accompaniment

In a kettle of boiling water boil the collards for 10 minutes, drain them in a colander set over a large bowl, and return the cooking liquid to the kettle.  In a large skillet cook the bacon over moderate heat, stirring, until it is just browned and transfer it with a slotted spoon to a small bowl.  Pour off the fat from the skillet and in the skillet cook the garlic, the onion, and the red pepper flakes in half the oil over moderately low heat, stirring, until the onion is softened and the garlic is golden brown.  Bring the cooking liquid to a boil, in it boil the fusilli until it is al dente, and drain the fusilli well.  To the skillet add the collards, the bacon, the fusilli, the remaining oil, and the vinegar and toss the mixture well.  Season the fusilli with salt and pepper, divide it among 4 bowls, and sprinkle each serving with some of the Parmesan.  Serves 4.

ROSA’S COLLARD GREENS (This is a very loose recipe)

Put your ham hocks in water and cook on top of the stove.
Then cut the greens up, cut bottom stems off.  Do not cook stems, then wash greens 4 times in the sink.
Then put more water in the pot with the meat, add the greens.
Add hot peppers, salt, pinch of sugar.
Let cook about 1 hour and 1/2.

Printable recipe:  Fusilli with Collards, Bacon, and Garlic

Printable recipe:  Rosa’s Collard Greens

 

6 responses to “Fusilli with Collards, Bacon, and Garlic”

  1. L.A. Brown says:

    That pasta looks like a great creation Penny, but I really like that place of food with the pork. Happy New Year.

  2. larry says:

    Looks like the perfect New Year’s meal and I would have loved to be there and share it It’s actually Bev who is not a greens fan (except spinach), and I regularly order turnip greens at a place I know they are good. I tried cooking collards once but didn’t use sugar or enough pork or enough cooking time, so maybe I should try again with a small batch as I have to eat them all. I like the way you used the extra in the pasta.

  3. Penny @ The Comforts of Home says:

    It sounds like the perfect way to start the new year Penny. Both meals look great.

  4. Sam@MyCarolinaKitchen says:

    With the greens for money and the black-eyed peas for good luck, this is the perfect dish for New Years. Love the bit of spice from the red pepper flakes and the Parmesan on top. How fun that you get together with old friends and go someplace different each year. Sounds like you’re on the road to a great new year Penny.
    Sam

  5. Darla says:

    Looks delicious and healthy! Happy New Year. Looking forward to seeing you in February!

  6. Karen (Back Road Journal) says:

    Your post was perfect timing, I just bought collard greens.I have a quart of stock from the hocks I cooked for my black-eyed peas on New Years. Once I’ve cooked the collards, I’ll use part of the greens for this pasta dish. I know my husband will love it.

Leave a Reply

Your email address will not be published.

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.