Linguine with Collard Greens and Bacon

• 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

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.
2. Pour off all but 3 tablespoons bacon fat from pot.
3. Add pine nuts to pot and cook over moderate heat, stirring, until golden, about 2 minutes.
4. Transfer nuts with slotted spoon to paper towels to drain and season with salt.
5. Add shallots to pot and cook over moderate heat, stirring, until softened, about 4 minutes.
6. Add garlic and red pepper flakes and cook, stirring, 1 minute.
7. Add oil and half of collard greens and cook, stirring, until slightly wilted, about 1 minute.
8. Add remaining greens and salt and continue to cook, stirring, until greens are crisp-tender, about 2 minutes more.
9. Add water and cover pot, then simmer greens, stirring occasionally, until just tender, about 15 minutes.
10. While collard greens are simmering, cook linguine in a 6- to 8-quart pot of boiling salted water until al dente.
11. Drain linguine in a colander.
12. Add drained linguine and tomatoes to pot with greens and cook over moderately high heat, stirring constantly, 1 minute.
13. Season pasta with salt and pepper and serve topped with bacon, pine nuts, and cheese shavings.

bacon, pine nuts, shallots, garlic, olive oil, collard greens, salt, water, linguine, grape, shavings

Taken from www.epicurious.com/recipes/food/views/linguine-with-collard-greens-and-bacon-108340 (may not work)