Greens, beans and elbows

Viewing a specific version of this recipe
Show Master Version

Initial version

Authored by Shellsywellsy
4-6 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