Linguini, Mizuna, and Pancetta

Standard dried pasta, organic Mizuna from the Shaker Square Farmers Market, and Parker's pancetta (The views expressed in the Parker link are not necessarily those of the author, but some of them may be.), and some grated Parmesan.

Couldn't be much simpler. As the pasta cooked diced pancetta rendered in a saute pan. After the pancetta was crispy it was removed with a slotted spoon to a paper towel. About half the fat was poured out of the pan then the greens, which are remarkably like kale (but better), were sauteed in the fat with some salt and pepper. Then the drained but wet pasta was added to the mizuna and the pancetta was put back in the mix. A little cheese and it was good to go.