Brothy Beans and Collard Greens

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Serves: 4-6
Prep Time: 15 minutes
Cook Time: 80 minutes

What You Need

  • 6 ounces orecchiette (or any short grain pasta)
  • water
  • 3 cloves garlic, minced
  • 6 ounces  bacon, chopped
  • 1 pound Nature’s Greens® Shredded Collard Greens
  • 4-6 cups chicken stock
  • 1 can of cannellini beans, drained and rinsed

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What You Do

  1. Put the orecchiette in a small bowl and cover with chicken stock. Stir occasionally so that the pasta doesn't clump together.
  2. Add bacon and 2 Tbsp of water to a large dutch oven, over medium heat. Stir occasionally until the bacon renders its fat and is crispy. 12 -15 minutes.
  3. Remove bacon and saute garlic for 30 seconds until fragrant. Add the red pepper flakes to bacon fat as well and cook for 30 seconds until toasty.
  4. Add shredded collards and cover with chicken stock. Add a pinch of salt (add less salt if you are using a bullion product) and black pepper. Increase heat to high and bring to a boil. Reduce the heat to an active simmer.
  5. Add the beans and cook until the collards are tender and silky. 40-45 minutes. Taste and add more salt and pepper if needed.
  6. Add the pasta along with the soaking liquid and simmer until pasta is al dente, 3-5 minutes.
  7. Remove from heat and stir in the butter, parmesan, and reserved bacon.
  8. Taste and add more salt, black pepper, or red pepper flakes as needed.
  9. Dip into bowls and top with more cheese. Serve with crusty bread.

Brothy Beans and Collard Greens

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