Pasta with Beans and Greens

prep time:: 20 min
total time:: 45 min

Makes 4-6 servings

I heart Cook’s Illustrated recipes, because they test their recipes so well meaning that they hardly ever turn out poorly. This one is a perennial favorite at our place. It’s a pretty delectable way to eat your greens.

ingredients

2 large slices sandwich bread (about 3 ounces), torn into quarters
3 tablespoons olive oil
6 cloves garlic , minced or pressed through garlic press (about 2 tablespoons)
Salt
3 ounces pancetta, bacon or turkey bacon (any smoky meat will do, really) , cut into 1/2-inch pieces (about 1/2 cup)
1 medium onion , diced small (about 1 cup)
1/4 teaspoon hot red pepper flakes
14 cups kale (loosely packed) or collard greens (1 to 1 1/2 pounds), thick stems trimmed, leaves chopped into 1-inch pieces and rinsed, water still clinging to leaves
1 1/2 cups low-sodium chicken broth
1 can (15 ounces) cannellini beans , drained and rinsed
13 1/4 ounces whole wheat (or regular if it’s all you got) spaghetti
4 ounces fontina (or any hard Italian cheese- such as parmesan or pecarino romano, coarsely grated (about 1 cup)
Ground black pepper

directions

1
Pulse bread in food processor until coarsely ground. Heat 2 tablespoons oil in 12-inch straight-sided sauté pan over medium-high heat. Add bread crumbs and cook, stirring frequently, until beginning to brown, about 3 minutes. Stir in 1 tablespoon garlic; cook, stirring constantly, until garlic is fragrant and bread crumbs are dark golden brown, about 1 minute. Season bread crumbs with salt, transfer to small serving bowl, and set aside.
2
Heat remaining tablespoon oil in now-empty pan over medium-high heat, add pancetta (or bacon or turkey bacon), and cook until crisp. Transfer with slotted spoon to small bowl.
3
Add onion to pan; cook until starting to brown, about 5 minutes. Add remaining tablespoon garlic and red pepper flakes; cook, stirring constantly, until garlic is fragrant, about 30 seconds. Add half of greens to pan; using tongs, toss occasionally, until starting to wilt, about 2 minutes. Add remaining greens, broth, and 3/4 teaspoon salt; cover (pan will be very full); increase heat to high and bring to strong simmer. Reduce heat to medium and cook, covered, tossing occasionally, until greens are tender, about 15 minutes (mixture will be somewhat soupy). Stir in beans and pancetta.
4
Meanwhile, bring 4 quarts water to boil over high heat. Add spaghetti and 1 tablespoon salt; cook until pasta is just shy of al dente. Drain pasta and return to pot. Add greens mixture to pasta, set over medium-high heat, and toss to combine. Cook until pasta absorbs most of liquid, about 2 minutes. Add fontina; adjust seasoning with salt and pepper. Serve immediately, passing garlic bread crumbs separately.

notes

The bread crumbs may sound like a lot of work for a garnish, but they really make the dish (IMHO). I just keep the heels from loaves of sandwich bread in my freezer and grind a couple up in the food processor whenever I make this.

Source: Megan Newell-Ching