Creamy Pasta with Greens

Ingredients

• 6 slices to 8 bacon diced
• 16 ounce collard greens fresh chopped
• 12 ounces pasta cooked
• 2  garlic cloves minced
• 0.3 teaspoon ground pepper black
• 1 large onion diced
• 4 servings garnish: parmesan cheese shaved
• 5 ounce parmesan cheese shredded divided
• 0.3 teaspoon pepper dried red crushed
• 7 ounce roasted peppers diced sweet red drained
• 0.5 teaspoon salt 
• 2 cups whipping cream 

Equipment

• frying pan
• paper towels
• sauce pan
• dutch oven

Directions

1. Cook greens in boiling water to cover in a Dutch oven 10 minutes.
2. Drain and set aside.
3. Cook bacon in Dutch oven until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
4. Saut onion and garlic in hot drippings until tender.
5. Add greens, roasted red peppers, and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.
6. Heat cream in a small saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Set aside 2 tablespoons Parmesan cheese. Stir in remaining cheese until melted. Toss together cream mixture and pasta.
7. Top pasta with greens mixture; sprinkle with bacon and reserved cheese.
8. Garnish, if desired.
9. *16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.