Pasta with Ham and Greens
Chop an onion and start it cooking in extra virgin olive oil. Cut some ham into small pieces; toss them in with the onions. Wash a bunch of beet greens (chard, dandelion greens, or spinach would be good substitutes), stack the leaves, roll into a tight bundle, and slice into half inch ribbons (aka chiffonade). Add to the ham and onions, cook for a few more minutes, then add cream and simmer for about 10 minutes.
Cook a pound of semolina pasta (preferably Italian, and use a shape like penne or rigatoni) in plenty of well-salted water. When it’s still got a little bite, use a slotted spoon to transfer it to the pan with the ham and greens. Cook the sauce and pasta together for a few minutes, stirring often. Serve with freshly grated Parmigiano Reggiano.