Creamy Pasta With Greens

• 1 (16-ounce) package fresh turnip or collard greens, chopped*
• 6 to 8 bacon slices, diced
• 1 large onion, diced
• 2 garlic cloves, minced
• 1 (7-ounce) jar roasted sweet red peppers, drained and diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried crushed red pepper
• 2 cups whipping cream
• 1 (5-ounce) package shredded Parmesan cheese, divided
• 12 ounces linguine, cooked
• Garnish: shaved Parmesan cheese

1. Cook greens in boiling water to cover in a Dutch oven 10 minutes. Drain and set aside.
2. Cook bacon in Dutch oven until crisp; remove and drain on paper towels, reserving 2 tablespoons drippings in skillet.
3. Saute onion and garlic in hot drippings until tender. Add greens, roasted red peppers, and next 3 ingredients; cook over medium heat, stirring occasionally, 5 minutes or until thoroughly heated.
4. Heat cream in a small saucepan over medium heat 5 minutes or until thoroughly heated (do not boil). Set aside 2 tablespoons Parmesan cheese. Stir in remaining cheese until melted. Toss together cream mixture and pasta.
5. Top pasta with greens mixture; sprinkle with bacon and reserved cheese. Garnish, if desired.
6. *16 ounces mustard greens may be substituted for turnip greens. Cook 10 to 15 more minutes.

collard greens, bacon, onion, garlic, sweet red peppers, salt, ground black pepper, red pepper, whipping cream, parmesan cheese, linguine, parmesan cheese

Taken from www.myrecipes.com/recipe/creamy-pasta-with-greens (may not work)