Recipe by Southern Living April 2000

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

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  • Cook greens in boiling water to cover in a Dutch oven 10 minutes. Drain and set aside.

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  • Cook bacon in Dutch oven until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.

  • Sauté onion and garlic in hot drippings until tender. Add greens, roasted red peppers, and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.

  • Heat cream in a small saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Set aside 2 tablespoons Parmesan cheese. Stir in remaining cheese until melted. Toss together cream mixture and pasta.

  • Top pasta with greens mixture; sprinkle with bacon and reserved cheese. Garnish, if desired.

  • *16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.

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