Steps:

A family favorite for years, this recipe is simple and divine! It is especially delicious in late winter and early spring. The dressing adds tang and silkiness to the pasta and collards.




Serves 4

Ingredients


1 pound collard greens, coarse stems discarded and the leave washed well and chopped coarsely

8 ounces vegan bacon

2 garlic cloves, minced or pressed

1 large onion, sliced thin

1/4 teaspoon dried red pepper flakes

1/2 cup olive oil, divided

3/4 pound fusilli or penne

2-3 tablespoons red wine vinegar

Collard Greens & Pasta

Quietly Vegan

  1. In a large pot of boiling water, boil the collard greens for 10 minutes or until tender.Strain the collards into a bowl, reserving the cooking liquid.  
  2. While the collards are boiling, cook the vegan bacon according to package instructions in a large skillet.  Drain on a paper towel and crumble or chop into small pieces when cool. Set the skillet aside.
  3. Return the collard greens cooking liquid to the large pot and bring to a boil.  Cook pasta according to instructions on package.
  4. In the skillet, cook the onion and the red paper in 2 tablespoons of the olive oil over moderately low heat, until the onion is soft and starting to brown.  Add the garlic and cook until fragrant. 
  5. To the skillet, add the collards and the pasta.
  6. Make a dressing with the remaining oil and vinegar and salt and pepper. Whisk or shake in a jar to combine, and pour over the pasta and mix well.  Serve topped with crumbled vegan bacon.