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Pasta with Greens and Beans
A hearty whole-wheat spaghetti dish tossed with wilted kale, cannellini beans, and a savory tomato broth. The cooking process builds deep flavor quickly by frying garlic chips in olive oil, then using that infused oil to soften the onions and greens. It makes a comforting weeknight dinner that comes together easily. The finished pasta is savory and slightly spicy, featuring briny kalamata olives and a rich Parmesan finish.
Ingredients
- 3 tablespoons olive oil, plus extra for drizzling
- 8 garlic cloves (5 sliced thin lengthwise, 3 minced)
- Salt and pepper
- 1 onion, chopped fine
- ½ teaspoon red pepper flakes
- 1½ pounds kale or collard greens, stemmed and cut into 1-inch pieces
- 1 (14.5-ounce) can diced tomatoes, drained
- ¾ cup chicken or vegetable broth
- 1 (15-ounce) can cannellini beans, rinsed
- ¾ cup pitted kalamata olives, chopped coarse
- 1 pound whole-wheat spaghetti
- 2 ounces Parmesan cheese, grated fine (1 cup), plus extra for serving
Instructions
- 1Warm the olive oil and sliced garlic in a large straight-sided pan over medium heat. Cook and stir frequently until the garlic turns a light golden color, about 3 minutes.
- 2Remove the garlic with a slotted spoon and place it on a paper towel-lined plate. Season the garlic chips lightly with salt.
- 3Place the chopped onion into the garlic-infused oil remaining in the pan. Cook over medium heat until the onion softens and browns slightly, about 5 to 7 minutes.
- 4Mix in the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant. Stir in half of the chopped greens and cook for about 2 minutes until they begin to wilt.
- 5Pour in the drained diced tomatoes and broth. Add three-quarters of a teaspoon of salt and the rest of the greens, then bring the liquid to a simmer.
- 6Lower the heat to medium and cover the pan. Cook for about 15 minutes, stirring occasionally, until the greens are tender and the mixture looks slightly soupy.
- 7Gently fold the rinsed cannellini beans and chopped kalamata olives into the pan.
- 8Bring 4 quarts of water to a boil in a large pot. Stir in 1 tablespoon of salt and the whole-wheat spaghetti, cooking until the pasta is just shy of al dente.
- 9Scoop out half a cup of the pasta cooking water and set it aside. Drain the spaghetti and put it back into the large pot.
- 10Pour the greens and bean mixture over the pasta. Cook over medium heat for about 2 minutes, tossing everything together until the spaghetti absorbs most of the liquid.
- 11Remove the pot from the heat and stir in the grated Parmesan cheese. Pour in splashes of the reserved cooking water if the sauce needs loosening.
- 12Taste and adjust the seasoning with salt and pepper. Serve right away, finishing each bowl with a drizzle of olive oil, the crispy garlic chips, and more Parmesan cheese on the side.