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Pasta with Greens and White Beans

  • 1 1/2 pound greens, washed but not dried
  • 2 Tbs olive oil
  • 6 cloves garlic
  • 1/4 tsp crushed red pepper flakes
  • 1/3 cup vegetable stock or water mixed with 1 tsp. broth powder
  • 1 1/2 cup cooked cannellini or other white beans, rinsed & drained
  • 1/4 tsp salt
  • 12 ounces uncooked pasta--penne, ziti, etc.
  • salt
  • ground pepper
  • 2 T soy parmesan (opt)

Yield: 5 servings. Bring 3 quarts of water to boil. 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 med-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, stir into greens mixture. Top with soy cheese if using.

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