Recipe: Pasta with Greens and White Beans

PASTA WITH GREENS AND WHITE BEANS

1 1/2 pounds kale, Swiss chard, mustard, dandelion, beet or turnip greens, washed, not dried
2 tablespoons olive oil
6 cloves garlic, minced
1/4 teaspoon crushed red pepper flakes
1/3 cup vegetable stock or
water mixed with 1 teaspoon vegetarian "chicken" broth powder
1 1/2 cups cooked cannellini or other white beans, rinsed and drained
1/4 teaspoon salt
12 ounces pasta such as penne, rigatoni or ziti, uncooked
salt and freshly ground pepper (to taste)
2 tablespoons grated Parmesan cheese or soy Parmesan (optional)

Bring 3 quarts of water to boil in large saucepan.

Prepare greens by ripping leaves off stems. Tear or cut leaves into bite-size pieces. You should have about 12 cups.

Heat oil in large skillet over medium-high heat. Add garlic and red pepper flakes; saute for 2 minutes.

Stir in greens and stock; cover pan. Cook until greens are wilted and tender yet still bright green, about 7 minutes.

Gently stir in beans and salt; keep warm.

While greens are cooking, drop pasta into boiling water; cook until al dente, about 10 minutes.

Drain pasta; stir into greens and bean mixture. Top with cheese if using.

Servings: 5
Source: Vegetarian Times magazine, November 1996