Linguine with Collard Greens and Bacon from New Roots

Great without the bacon as well! Courtesy of Gourmet Magazine

10 bacon slices (1/2 lb), chopped
1/2 cup pine nuts
1/4 lb shallots, finely chopped (3/4 cup)
6 garlic cloves, minced
1 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
1 lb Greens loosely chopped

1/4 teaspoon salt

Juice of ½ lemon
1 cup water or broth
1 lb dried linguine
1 lb grape or cherry tomatoes, quartered (optional) * the baby peppers would be great too!
1 cup Parmigiano-Reggiano shavings, made with a vegetable peeler from a 6-to 8-oz wedge

Preparation:

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. 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 greens and salt, then cook, stirring, until greens are crisp-tender, about 3 minutes. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes. While greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente. 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 lemon, salt and pepper and serve topped with bacon, pine nuts, and cheese shavings. Serves 4 to 6.