Braised mixed summer greens, fennel & beans with pasta

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Authored by bd
Serves 2

Ingredients

  • 2 tsp extra virgin olive oil, plus 1 tbsp to serve
  • 1 small onion chopped
  • 1 stick celery chopped
  • 1 small head fennel trimmed and chopped
  • 2 cloves garlic finely chopped
  • 1/4 tsp chilli flakes
  • 150 g Swiss chard or cavolo nero
  • 200 g spinach roughly chopped
  • 400 g can Borlotti Beans
  • 80 g Orecchiette
  • 15 g Parmigiano Reggiano finely grated,

Instructions

1

Heat 2 tbsp oil in a large pan and add the onion, celery, fennel, garlic and chilli flakes. Cook over a low to medium heat for 5-6 minutes, until soft but not coloured.

2

Tear the leaves from the chard or cavolo nero stalks, then chop roughly. Chop the stalks, add them to the pan and cook for a couple of minutes. Add the leaves and spinach in 2 batches, waiting for the first batch to wilt before adding the next and seasoning as you go. Cook over a medium heat for 3-4 minutes, until the leaves are wilted and tender.

3

Stir the beans into the pan with their liquid and simmer for 5 minutes more. Check the seasoning. Cook the pasta according to pack instructions, then drain and mix with the sauce. Serve drizzled with 1 tbsp extra virgin olive oil and the parmesan.