Shelly Greens and Bacon

Southern Living
3 to 4 servings


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8 ounces uncooked shell pasta
5 salt-cured bacon slices
2 garlic cloves, minced
1 medium onion, chopped
1 tablespoon country Dijon mustard
1 (10-ounce) package frozen chopped collard greens, thawed and drained
1 (14-ounce) can diced tomatoes
1/4 teaspoon freshly ground pepper
Refrigerated shredded Parmesan cheese


Cook pasta according to package directions; drain and keep warm.

Cook bacon in a large skillet until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.

Sauté garlic and onion in reserved drippings until tender. Add Dijon mustard, collard greens, and tomato; reduce heat to medium, and cook 10 minutes.

Add pepper; pour over pasta, tossing gently to coat. Top with crumbled bacon and cheese.

Created date

October 2003