Fusilli with Collards, Bacon and Garlic

Ingredients:

• 1 Bunch of coarsely chopped Collards, Kale or a Mixture of Greens, stems discarded.
• 1/4 pound smoked bacon, sliced into lardons (optional)
• 3 Tbsp EVOO
• Sliced small red onion
• red chili flakes
• 1 or 2 garlic cloves
• 1/2 c pitted and sliced oil cured olives (kalamata or nicoise, for example)
• 1/2 c. chicken or vegetable stock
• 1 pound fusilli
• 2 Tbsp. balsamic vinegar
• kosher salt and crackked pepper
• Grated parm for garnish

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Collard Greens are considered to date back to prehistoric times. The ancient Greeks and Romans grew kale and collards. Collard greens came to North America with the arrival of African Americans, and became an important satisfying meal for members of the slave community in times of poverty of nutrition. It is said that scraps of meat from slave owners tables were left over for meals for the slave component of the family, and it is still traditional to cook low value cuts of pork with greens for a flavorful dish. (more…)