1 cup chopped onions
5 or 6 garlic cloves, minced or pressed
2 tsp olive oil
1 lb. fresh greens, such as chicory, endive, escarole, or mizuna, rinsed and chopped
3 cups cooked Roman, pinto, kidney or pink beans (two 15-oz. cans, drained)
½ cup finely chopped fresh basil
1 lb. short chunky pasta, such as ditalini, tubetti, or orecchiette
salt and ground black pepper to taste
juice of 1 lemon
Bring a large covered pot of water to a boil for cooking the pasta.
Meanwhile, in a well-seasoned cast-iron skillet or a nonstick sucepan on low heat, sauté the onions and garlic in the olive oil until golden, about 10 minutes. Add the greens and 1 cup of water. Increase the heat to medium, cover, and cook for 5 minutes. Add the beans and basil and continue to cook for 5 minutes. Using a potato masher, mash some of the beans right there in the pan; add more water if the sauce is too thick.
Meanwhile, when the water comes to a boil, add the pasta, stir, and cover the pot until the water returns to a boil. Stir the pasta and cook, uncovered, until al dente. Drain the pasta and toss it with the beans and greens. Add salt and pepper to taste and squeeze on some lemon juice. Serve immediately.
Serves 6.
From Moosewood Restaurant Low-fat Favorites
