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Ingredients

• 1 pound  collard greens, (about 12 cups), stripped from thick stems, washed, dried and coarsely chopped (1/2-inch pieces)
• 2 ounces  sliced pancetta, or bacon, finely diced (3/4 cup)
• 2 teaspoons  extra-virgin olive oil
• 1   medium onion, chopped
• 2 cloves  garlic, minced
• 1/8 teaspoon  crushed red pepper
• 1 28-ounce can  diced tomatoes, (not drained)
• 1/4 cup  water
• 8 ounces  medium pasta shells, (3 cups)
• 1/4 teaspoon  salt
•   Freshly ground pepper, to taste
• 1/2 cup  freshly grated Parmigiano-Reggiano cheese

Description

This Homey Pasta Dish Uses Pancetta (Italian Bacon) In The Tomato Sauce, But For Vegetarians It Can Be Easily Omitted. The Collards And Parmesan Elevate The Calcium Count To Rival A Cup Of Milk.

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