Categories: Casserole, Main Dish, Pasta

Ingredients

• salt
• 2 lbs greens, stemmed and washed thoroughly (kale, collards, mustard, or turnip greens)
• 2 slices bacon, cut crosswise into thin strips
• 1/2 medium onion, minced
• 2 garlic cloves, sliced thin
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 cup chicken stock
• 3/4 lb elbow macaroni

Directions

1. Bring 2 quarts water to a boil in a large pot; add in 1 ½ teaspoons salt and the greens; stir until wilted.

2. Cover and cook until the greens are just tender, about 7 minutes; drain in a colander.

3. Rinse the pot with cold water to cool, then refill with cold water.

4. Dump the greens into the cold water to stop the cooking process.

5. Gather a handful of greens, lift out of the water, and squeeze until only droplets fall from them.

6. Repeat with the remaining greens; roughly cut the greens.

7. Fry bacon in a saute pan over med-low heat until crisp, 4-5 minutes.

8. Remove bacon with a slotted spoon; set aside.

9. If necessary, add oil to the bacon drippings to bring up to 2 tablespoons.

10. Add in onion; saute until softened, about 4 minutes.

11. Add in garlic; saute until fragrant, about 1 minute.

12. Add in greens; saute to coat with oil.

13. Add in ½ cup chicken stock; cover and cook over med-high heat, adding more stock during cooking, if necessary, until the greens are tender and juicy and most of the stock has been absorbed, about 5 minutes.

14. Stir in the beans and remaining stock; bring to a simmer; cover and simmer to blend flavors, about 5 minutes; taste and adjust seasonings.

15. Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water; cook until al dente.

16. Drain the pasta and return it to the cooking pot; stir in the beans and greens.

17. Divide among 4 pasta bowls; serve immediately.

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