Collard Green Linguine

• 1 bunch collard greens Fresh Local, Center Stem Removed
• 2 peppers smalls seasoning, Sweet Habanero or Baby Bells Julienned
• 2 cloves garlic Minced
• 1/8 cup extra-virgin olive oil
• 1/4 cup white wine
• 1 pinch red pepper flakes
• 1 pinch grains of paradise or Black Pepper, ground
• salt to taste
• 2 tablespoons balsamic reduction
• asiago cheese Shaved

1. Balsamic Reduction: 1 Cup Real Balsamic Vinegar 1 Teaspoon Roma Antica Spice Blend (optional) www.paspice.com Heat over medium heat until reduced by half and syrupy. Remove from heat and reserve.
2. I use my pasta machine constantly, with a little imagination everything could have multiple uses. If you do not have a pasta machine with a cutter attachment, roll each leaf and julienne as thick as you like. Using the "linguine" die on the cutter, run each leaf through until you have a heaping bowl of gorgeous green "pasta" Heat a 7 quart stock pot over medium heat.
3. Add the oil, peppers, garlic, pepper flakes. Let sizzle for about 30 seconds until the garlic is fragrant.
4. Add Collards, it will look like there is too much but they will wilt as they cook. Using a pair of tongs, toss the greens to coat.
5. Once coated add the white wine, reduce heat to low and cover tightly. Cook, stirring occasionally for 20 minutes. Remove from heat and season with salt and pepper.
6. Here comes the fun part! Use your "Collard Linguine" just as you would any past. Top it with your favorite sauce and serve a "nest" as a side dish. This is how I finish mine. Place a nest of linguine in a bowl, drizzle with a teaspoon of Balsamic reduction and garnish with shaved Asiago cheese.

collard greens, peppers, garlic, extravirgin olive oil, white wine, red pepper, grains of paradise, salt, balsamic reduction, asiago cheese shaved

Taken from www.yummly.com/recipe/Collard-Green-Linguine-1652804 (may not work)