St. Louis Blues Pasta


  • 1 lb. Penne or other medium pasta shape
  • 1/2 lb. bacon
  • 4 cloves garlic, chopped
  • 1 cup onion, chopped
  • 1 tsp salt
  • 1 lb. collard greens, chopped and rinsed
  • 1 14.5 oz can chicken broth
  • 1 Tbs wine vinegar
  • 1 tsp hot pepper sauce
  • 1/2 cup parmesan cheese, grated

Preparation Method:

  • Cook pasta according to pasta directions, drain.
  • Meanwhile, cook bacon in large skillet until crisp.
  • Remove from pan, crumble, and reserve bacon.
  • Pour off all but 1 tbsp. bacon drippings.
  • Sauté garlic and onion in remaining drippings. Sprinkle with salt.
  • Add collard greens and stir to coat collard greens with bacon drippings.
  • Add chicken broth.
  • Cover pans and simmer until collard greens are tender but not mushy, about 15 minutes.
  • Stir in vinegar and hot pepper sauce.
  • Mix collard greens and pan juices with the cooked pasta.
  • Sprinkle with parmesan cheese and chopped bacon.
  • Serve immediately.
  • Washing, rinsing, and draining Pasta, try our Colanders.

Servings: 6

Warm regards,
Best Nice Deals Team

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