Ziti With Shell Beans And Greens

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Ziti With Shell Beans And Greens

 

1 lb. shell beans (in pods) or 1 c. cooked, dried beans aka cranberry beans

1 bay leaf

6 sage leaves, ot 1/2 tsp. dried sage

5 tbsps. fruity olive oil

4 garlic cloves

1 medium carrot, finely diced

salt

2 lbs. greens such as mustard, kale, turnip or a mixture

1 medium red onion, finely diced

3 pinches red pepper flakes

12 ozs. ziti

freshly ground pepper

 

Shell the beans then put them in a pan with water to cover; add the bay leaf,

half the sage and 1 tablespoon of the olive oil. Slice 1 of the garlic cloves

and add it to the pan along with the carrot. Salt lightly and simmer until the

beans are tender, about 30 minutes. Add more water, if needed. When beans are

tender, set them aside in the liquid. Remove tough stems of the greens; roughly

chop leaves. Heat 2 tablespoons of the oil in a skillet and gently wilt the

onion. Chop the remaining garlic and sage leaves and add them to the onion,

along with the red pepper flakes. Cook for a few minutes, then add the greens.

Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until

greens are tender, about 15 minutes. When greens are done, add beans and enough

liquid to make a little sauce. Cook the pasta in a large pot of boiling, salted

water. When it is done, scoop it out and add it directly to the greens and

beans.

Toss them together, then turn into a heated serving dish. Drizzle the remaining

olive oil over the top, season with plenty of pepper and freshly grated cheese.

Serves 4.

 

 

 

 

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