4 ounces IRONman Spinach and Beet Greens Salad
1-2 slices bacon
2 tablespoons olive oil
1/2 onion, chopped
3 cloves garlic, minced
1/4 cup chicken stock
Pinch red pepper flakes
Salt and pepper to taste
12 ounces fusilli pasta
1/2 cup cheddar cheese, shredded
Garnish: Additional shredded cheese for serving (optional)
Heat a large skillet on medium high, and spray with oil to coat.
Cook bacon until it is crispy, about 5 minutes. Remove bacon from pan, set on plate topped with paper towel to cool. Crumble bacon into bite-sized pieces when cool.
Drain the excess bacon grease from skillet, then heat 1 tablespoon olive oil in the skillet on medium heat.
Add the onion and cook about 5 minutes until it begins to soften.
While onion is cooking, start the pasta water to boil.
After the onion has softened, add the garlic to the skillet and cook for 1 minute to release the garlic aroma.
Gradually stir the greens into the skillet, along with the stock, red pepper flakes, and salt and pepper to taste. Cover the skillet and simmer the greens for about 10 minutes.
Cook the pasta according to package instructions while the greens simmer.
Drain the pasta when cooked, toss with the greens mixture, the extra tablespoon of olive oil, and cheddar cheese.
Plate the pasta, and serve sprinkled with some bacon crumbles. Enjoy!