Shelly Greens and Bacon

Recipe from Southern Living

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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


  1. Cook pasta according to package directions; drain and keep warm.
  2. Cook bacon in a large skillet until crisp. Drain bacon, reserving 1 tablespoon drippings in skillet. Crumble bacon, and set aside.
  3. Sauté garlic and onion in reserved drippings until tender. Add Dijon mustard, collard greens, and tomato; reduce heat to medium, and cook 10 minutes.
  4. Add pepper; pour over pasta, tossing gently to coat. Top with crumbled bacon and cheese.
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