INGREDIENTS

INSTRUCTIONS

SHELL THE BEANS then put them in a pan with water to cover; add the bay
leaf, half the sage and 1 tablespoon of the olive oil. Slice 1 of the
garlic cloves and add it to the pan along with the carrot. Salt lightly and
simmer until the beans are tender, about 30 minutes. Add more water, if
needed. When beans are tender, set them aside in the liquid. Remove tough
stems of the greens; roughly chop leaves. Heat 2 tablespoons of the oil in
a skillet and gently wilt the onion. Chop the remaining garlic and sage
leaves and add them to the onion, along with the red pepper flakes. Cook
for a few minutes, then add the greens. Add 1/2 cup or so of cooking water
from the beans and salt to taste; cook until greens are tender, about 15
minutes. When greens are done, add beans and enough liquid to make a little
sauce. Cook the pasta in a large pot of boiling, salted water. When it is
done, scoop it out and add it directly to the greens and beans. Toss them
together, then turn into a heated serving dish. Drizzle the remaining olive
oil over the top, season with plenty of pepper and freshly grated cheese.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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