In the same vein as Fava Greens, Broccoli Collards are one of those things it is unlikely you will encounter unless you are a farmer or belong to a CSA. Apparently they are edible, even if the broccoli itself fails to thrive. Which is the reason we all found a bunch of these in our giant CSA haul today.
I chose to use mine right away, rather than run the risk of them turning into refrigerator compost. I removed the stems, chopped them into ribbons and added them to some spring onions and crispy bacon. Toss with farfalle and serve..presto, dinner!
Pasta with Broccoli Collards
3 slices of bacon chopped finely
3 spring onions or 1 large sweet onion
1 bunch broccoli collards, stems removed, sliced into ribbons and washed
olive oil
hot pepper flakes
1 lb. pasta
4 ounces fresh cheese (Bianca) or goat cheese
1. Saute bacon until crisp. Reserve
2. Saute onion in bacon fat with a few tablespoons olive oil, until limp and lightly browned.
3. Add greens, a few red pepper flakes, salt and 1/2 cup water. Cover and cook over low heat for about 20 minutes or until tender.
4.Meanwhile cook pasta.
5. Toss greens and bacon with pasta. Crumble cheese on top. Serve immediately or warm.
Makes four generous servings.
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