Active Time

　　50 minutes

　　Total Time

　　50 minutes

　　

Ingredients

Makes 4 to 6 main-course servings

　　10 bacon slices (1/2 lb), chopped

　　3/4 cup pine nuts (1/4 lb)

　　1/4 lb shallots, finely chopped (3/4 cup)

　　6 garlic cloves, minced

　　1 teaspoon dried hot red pepper flakes

　　2 tablespoons olive oil

　　3 lb collard greens, stems and center ribs discarded and leaves chopped

　　1/4 teaspoon salt

　　2 cups water

　　1 lb dried linguine

　　1 lb grape or cherry tomatoes, quartered

　　1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

　　

Step 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. Pour off all but 3 tablespoons bacon fat from pot. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes. Transfer nuts with slotted spoon to paper towels to drain and season with salt.

　　

Step 2

Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes. Add garlic and red pepper flakes and cook, stirring, 1 minute. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.

　　

Step 3

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

　　

Step 4

Drain linguine in a colander. 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.