Linguine with Collard Greens and Bacon

1. 1

   Cook bacon in a 5-quart heavy pot over moderate heat, stirring occasionally, until crisp, about 5 minutes, then transfer with a slotted spoon to paper towels to drain.

2. 2

   Pour off all but 3 tablespoons bacon fat from pot.

3. 3

   Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes.

4. 4

   Transfer nuts with slotted spoon to paper towels to drain and season with salt.

5. 5

   Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes.

6. 6

   Add garlic and red pepper flakes and cook, stirring, 1 minute.

7. 7

   Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute.

8. 8

   Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more.

9. 9

   Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.

10. 10

    While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.

11. 11

    Drain linguine in a colander.

12. 12

    Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute.

13. 13

    Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.

* Per serving · 4 servings · Values may vary.