Linguine with Collard Greens and Bacon

Ingredients

• 0.5 lb bacon chopped
• 1 lb cherry tomatoes quartered
• 3 lb collard greens chopped
• 6  garlic cloves minced
• 1 lb pasta dried
• 2 tablespoons olive oil 
• 1 cup parmigiano-reggiano shavings with a vegetable peeler from a 6-to 8-oz wedge
• 0.3 lb pinenuts 
• 1 teaspoon pepper flakes dried red hot
• 0.3 teaspoon salt 
• 0.8 cup shallots finely chopped
• 2 cups water 

Equipment

• paper towels
• pot
• slotted spoon
• colander

Directions

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. Pour off all but 3 tablespoons bacon fat from pot.
3. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes.
4. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
5. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes.
6. Add garlic and red pepper flakes and cook, stirring, 1 minute.
7. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute.
8. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more.
9. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
10. While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
11. Drain linguine in a colander.
12. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.