Greens, beans and elbows
Shellsywellsy4-6 servings
Ingredients
- 3/4 lb small pasta (elbows)
- 4 cloves of garlic, minced
- 1/2 tin of anchovies (4-ish) and their oil
- Olive oil
- Butter
- 1 large bunch of kale stripped from the vein and ripped into bite size pieces
- 1 can of chickpeas drained and rinsed
Instructions
cook the pasta to al dente
sauté the garlic and anchovies in a good amount of olive oil until the garlic begins to golden
add the kale, cover with a lid to allow to steam. Stir occasionally
when kale is cooked, add beans. You can smash them slightly. Add 2-3 tablespoons of butter and more olive oil to create a sauce
when pasta is done, add to kale mixture.
serve with grated Parmesan and fresh pepper