St. Louis Blues Pasta

• 1 lb penne pasta
• 1/2 lb bacon
• 4 garlic cloves, chopped
• 1 onion, chopped
• 1 teaspoon salt
• 1 lb collard greens, chopped and rinsed
• 1 (14 1/2 ounce) can chicken broth
• 1 tablespoon wine vinegar
• 1 teaspoon hot pepper sauce
• 1/2 cup parmesan cheese, grated

1. Cook pasta according to pasta directions, drain. Meanwhile, cook bacon in large skillet until crisp. Remove from pan, crumble and reserve bacon. Pour off all but 1 tablespoons bacon drippings.
2. Saute garlic and onion in remaining drippings. Sprinkle with salt. Add collard greens and stir to coat collard greens with bacon drippings. Add chicken broth. Cover pan and simmer until collard greens are tender but not mushy, about 15 minutes. Stir in vinegar and hot pepper sauce.
3. Mix collard greens and panjuices with the cooked pasta. Sprinkle with parmesan cheese and chopped bacon.

penne pasta, bacon, garlic, onion, salt, collard greens, chicken broth, wine vinegar, hot pepper, parmesan cheese

Taken from www.food.com/recipe/st-louis-blues-pasta-364087 (may not work)