Pasta with White Beans, Greens, and Garlic

Prep Time 10

Cook Time 20

Servings Peop

10-12 oz spaghetti or other pasta shape
1 large bunch greens (swiss chard, collards, kale, mustard greens), tough stems removed, roughly chopped (about 7 cups loosely packed)*
3 tbsp olive oil
3-4 cloves garlic, thinly sliced or roughly chopped
1 tsp fennel seeds
½ tsp red pepper flakes (optional, for spice)
1 (15 oz) can cannellini beans, drained and rinsed (about 1 ½ cups)**
1 tsp kosher salt, divided
½ cup grated parmesan cheese (plus more for serving)
Black pepper
Lemon wedges (optional)
*I tested this using swiss chard, which has more tender stems, so you can chop them up and use them. For greens like kale or collard greens, I recommend removing the really tough thick stems. IF you have more of less than 7 cups of greens, don’t worry it will work all the same!
**Any can of beans will work, but white bean varieties are my favorite. Option to substitute sausage, bacon, or even canned sardines for the beans.

Bring a large pot of water to a boil and salt generously (about 4 quarts of water, 2 tablespoons salt). Add pasta and cook according to the package instructions. With 2 minutes left, add in your chopped up greens and boil for about 2 minutes. Reserve about 1 cup pasta water, then drain and set aside.
Wipe out the pot so the bottom is dry. Over medium-low heat, add oil, garlic, fennel seed, red pepper (if using), beans, and ½ teaspoon salt to the pot. Cook just until the garlic begins to soften, about 1-2 minutes, stirring occasionally.
Add the pasta and greens back to the pot along with the remaining ½ teaspoon salt and stir to coat in the spicy garlic oil. Add in about ½ cup pasta water and ½ cup cheese and stir constantly, until a glossy sauce forms. If it looks dry, add in a generous splash of that pasta water. As the pasta sits, it will soak up the liquid. Usually right before serving I’ll add in another generous splash of pasta water to loosen it up (or just use tap water).
Serve topped with more cheese, black pepper, and a squeeze of lemon, if using.

Substitutions:

To make gluten-free, use gluten-free pasta. My favorite brand is Jovial Foods brown rice spaghetti
To make vegan, leave out the cheese and add in some extra salt and olive oil to make up for the loss of the salty parm and fat.
Use your favorite bean or substitute with ground or chopped up sausage (see note). If using bacon or raw sausage, brown in the pan before adding the garlic.

Warm leftovers up in the microwave. The pasta will soak up the sauce in the fridge, so it will be a little more dry but still taste great.
You can stil in a splash of water to loosen it up (or even better, use pasta water if you still have some leftover).
Top leftovers with a squeeze of lemon and fresh herbs.
Top with a fried egg!