ST LOUIS BLUES PASTA

By Jaxson

Ingredients

• 1 LB PENNE PASTA
• 1/2 LB BACON
• 4 CLOVES GARLIC MINCED
• 1 CUP ONION CHOPPED
• 1 TSP SALT
• 1 LB COLLARD GREENS, CHOPPED AND RINSED
• 1 14 1/2 OZ CHICKEN BROTH
• 1 TBSP WINE VINEGAR
• 1 TSP HOT PEPPER SAUCE

Preparation

Step 1

COOK PASTA, DRAIN. MEANWHILE COOK BACON IN LARGE SKILLET UNTIL CRISP.

REMOVE FROM PAN AND CRUMBLE. POUR OFF ALL BUT 1 TBSP BACON GREASE

SAUTE GARLIC AND ONION IN GREASE, SPRINKLE WITH SALT

ADD COLLARD GREENS AND STIR TO COAT WITH GREASE, ADD CHICKEN BROTH.

COVER PAN AND SIMMER UNTIL THEY ARE TENDER NOT MUSHY. ABOUT 15 MINUTES

MIX GREENS AND PAN JUICES WITH COOKED PASTA. SPRINKLE WITH PARMESAN CHEESE AND BACON. SERVE IMMEDIATELY.