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Print this Recipe    Greens White Beans

Pasta with Greens and White Beans
Yield: 5 servings

1 1/2 lb 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 oz uncooked pasta--penne, ziti, etc.
salt
ground pepper
2 T soy parmesan (opt)

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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