Updated Thursday, November 18th, 2010
Yield: Serves 4
Coarsely chopped collards and crisp bacon mingle with strips of red bell pepper and ziti to create an appealing luncheon dish or first course.
1. Fry the bacon until crisp and drain on absorbent paper. Reserve 4 tablespoons of the bacon fat.
2. Chop the collards coarsely. Heat the bacon fat in a large skillet. Add the onion and celery and toss to coat evenly. Add the red bell pepper and cook, stirring, over medium heat until the onion is tender. Mix in the collards. Pour on the water and reduce the heat. Cover the pan and cook slowly for 10 to 12 minutes or until the collards are crisp-tender. Uncover the pan and increase the heat. Stir until almost all the liquid is evaporated.
3. Add the vinegar and red pepper. Stir in the hot, drained ziti and the bacon. Season with salt and pepper and transfer to a serving dish.
In this issue: Summer Off the Beaten Path
Comments maybe edited for length and clarity.
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