• 1 1⁄2 pounds broccoli rabe, trimmed and washed well (see Note)

• 1⁄2 pound dried thin spaghetti

• 6 slices lean bacon

• 3 tablespoons olive oil

• 1 1⁄2cups thinly sliced onion

• 2 garlic cloves, minced

• 1 1⁄2 pounds raw peeled shrimp

• 1⁄4 cup white wine

• 1⁄4 to 1⁄2 teaspoon hot red pepper flakes

• 1⁄2 cup water

• 1 14- or 16-ounce can whole peeled tomatoes, drained well and chopped

• salt

• freshly ground black pepper

In a large pot of boiling salted water, cook the broccoli rabe for 3 to 5 minutes or until it is crisp, tender, but not soft. Remove the greens with a slotted spoon or sieve. Drain and coarsely chop.

In the same pot of boiling water, cook the spaghetti until just tender, drain, and rinse briefly.

Cut the bacon crosswise into thin strips. In a heavy skillet, cook it over moderate heat until crisp. Transfer bacon to a plate with a slotted spoon.

Pour off all but 1 tablespoon bacon fat from the skillet and add the olive oil, onion, and garlic. Cook over moderate heat, stirring, until softened and beginning to brown. Add the shrimp and wine and cook, stirring, for 5 minutes. Add the broccoli rage, pepper flakes, water, and tomatoes and bring to a boil. Stir in the bacon and pasta and season with salt and pepper. Serve immediately.

NOTE: Other greens, such as kale, beet greens, Swiss chard, spinach, and even regular broccoli can be substituted for the broccoli rabe. But be careful when blanching the greens, and taste at intervals, as the cooking time varies greatly with the tenderness of the vegetable.

Serves 4

Thanks to Leslie Glover Pendleton for this recipe