Greens and Beans over Pasta
By Mick Spillane
Always a classic Italian meal—greens and beans over pasta. Tender, meaty Cannellini beans sautéed together with savory escarole and Swiss chard, with hints vibrant garlic and red pepper flakes. A perfect hearty meal.
2 large bunches escarole, thick stems removed and chopped into 1-inch strips
1 large bunch Swiss chard, ribs removed and chopped, leaves roughly chopped
4 tbsp. extra virgin olive oil
4 cloves garlic, smashed and chopped
¼ tsp crushed red pepper flakes
1 (15-ounce) can of vegetable stock
2 (15-ounce) can cannellini beans, drained and rinsed
Coarse sea salt
Freshly ground black pepper
Bring a saucepan of salted water to a boil. Once boiling, blanch escarole and Swiss chard by allowing to boil for 2 to 3 minutes per bunch, until bright colored.
Heat olive oil over a medium-high setting until oil becomes hot, about 2 minutes. Add smashed garlic and red pepper. Sauté to infuse oil until garlic turns golden brown, about 3 minutes. Stir in escarole and add broth. Cover with a lid and cook together for about 10 minutes. Add beans, stirring to combine. Cook for another 2 minutes.
Salt, pepper, and lemon juice to taste.
Serve over pasta (spaghetti or penne)