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

Cooking

• Blanch greens for about two minutes, then rinse in cold water and set aside.
• Cook lardons until browned and crisp, and then drain and set aside.
• Remove all but 1 Tbsp bacon fat, and then add olive oil, garlic, onion and chili flakes and saute on medium low until softened but not brown.
• Add olives, blacned greens and stock and cook on medium briefly to meld flavors.
• Cook fusilli according to package instructions, reserving 1/2 c cooking liquid before draining.
• Add drained pasta to the greens mixture and toss.
• Add a small amount of cooking liquid as necessary, and then season with vinegar, salt and pepper.
• Serve with a garnish of shaved parmesan.

Collard Greens can be enjoyed without meat as a flavor base, instead sautéed lightly in olive oil with garlic. They will maintain their bright green color and high degree of nutrient value when cooked this way. A dash of good quality balsamic vinegar when served will provide the acid needed to help the flavor pop.

If you are taking a break from the CSA right now, our next season starts March 8^th, and we are signing up now on line at http://ourlocalfoods.biz/products-page. Please join us in 2010 as we continue to grow and provide fresh, certified organic produce from the farm to your kitchen table.