Spaghetti with Sauteed Collards and Bacon

1. 1

   Cook the bacon in a large, heavy skillet over medium heat until crisp, about 8 minutes.

2. 2

   Transfer the bacon with a slotted spoon to a paper-towel-lined plate.

3. 3

   Add the oil to the fat in the skillet and increase the heat to medium-high.

4. 4

   Stir in the garlic and cook until very fragrant and golden, about 1 minute.

5. 5

   Stir in the collards, 3/4 teaspoon salt and 1/2 teaspoon pepper and cook, turning with tongs, until the collards are tender and bright green, 3 to 4 minutes.

6. 6

   Meanwhile, cook the spaghetti in a large pot of boiling salted water until al dente.

7. 7

   Reserve 1 1/2 cups of the pasta cooking water, and then drain the pasta.

8. 8

   Toss the spaghetti with the collards and some of the reserved pasta cooking water.

9. 9

   Toss in the cheese and season with salt and pepper.

10. 10

    Crumble the reserved bacon over the spaghetti and serve sprinkled with the red pepper flakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.