Pasta with Winter Greens and Cured Meat

Pasta tossed with wilted greens and cured meat is an incredible combination!  Adding some garlic, pepper and other flavors compliment the greens.   This dish used rapini (broccoli rabe) for the greens, but could be substituted for other winter greens such as kale, chard, collard greens, etc.  Turkey pastrami was used for the cured meat but bacon, ham or pancetta could also be used.
Serves about 3
Ingredients:
1/2 lb pasta of your choice (small penne in this case)
1 bunch greens (rapini, kale, chard, collard greens, etc.)
3 Tbsp olive oil
1/4 onion, finely chopped
1/2 pepper of your choice (bell, Anaheim, etc.), finely chopped
3-4 garlic cloves, finely chopped
1/4 tsp red pepper flakes
1/4 lb cured meat, diced
1 Tbsp tomato paste
1/2 cup water or broth (approx)
1/4 tsp salt (more or less depending on type of meat using)
grated Parmesan cheese for garnish (optional)


Trim the greens to remove most of the stems.  Steam or boil until soft, the time will depend on the type of green in use, but probably for 3-5 min.  Remove from heat and rinse with cold water immediately.  Chop into 1/4 inch slices and set aside.  Cook pasta about 1 min less than the package directions (the pasta will cook more with the sauce after boiling). Make the sauce, heat olive oil over medium heat  and saute onion and pepper for about 4 min, then add garlic for another 1 min. Add red pepper flakes for about 30 seconds then add the cured meat and stir well for about 2 min.  Add the tomato paste and about 1/2 cup water (or broth or pasta water), stir and simmer to distribute.  Add the steamed and cut greens (adding more water if necessary), cover and simmer about 3 min.  Add cooked pasta to the mix and toss well, cover and cook about 3 min.  Uncover and toss more, serve hot and topped with fresh shredded cheese.  Enjoy!