The simplicity of this recipe is what makes it so good. Flavorful pancetta gives the dish a delicately salty, meaty quality without the aggressive smokiness bacon would add. Use any greens--turnip or collard greens, kale, or curly endive.
1 pound Swiss chard
3 ounces pancetta, diced
1/4 cup finely chopped onion
2 tablespoons minced fresh garlic
1/2 to 1 teaspoon crushed red pepper
1 pound uncooked linguine
3/4 cup (3 ounces) grated fresh Parmesan cheese, divided
1/4 cup chopped fresh flat-leaf parsley
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Rinse and drain chard; pat dry with paper towels. Remove stems and center ribs from chard, and cut ribs and stems crosswise into 1/4-inch slices. Cut chard leaves into 1-inch strips.
Heat a Dutch oven over medium heat. Add pancetta; cook 6 minutes or until browned. Add onion and garlic, and cook 10 minutes or until lightly browned, stirring frequently. Add chard stems, and cook 3 minutes, stirring frequently. Add chard leaves and red pepper; cook 5 minutes or until chard wilts, tossing frequently.
Cook pasta according to package directions, omitting salt and fat. Drain the pasta in a colander over a bowl; reserve 1/4 cup pasta water. Add reserved pasta water and pasta to chard mixture; cook over medium-high heat 1 minute, stirring frequently. Stir in 1/4 cup cheese. Add parsley, salt, and black pepper; toss well to combine. Sprinkle with 1/2 cup cheese.
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