Smokey Greens, White Beans and Pasta

I had the original inspiration for this recipe about 10 years ago. It was made with broccoli rabe, impossible to find where I live, and bacon. Broccoli rabe is actually in the mustard family. There are broccoli-type florets that grow amidst hearty (bitter) green leaves. The bitterness is gone when cooked and combined with the neutralizing qualities of the cannellini’s and pasta. You use the chopped, cooked greens and florets. Kale is a good substitute, as is the ham which is much lower in fat than bacon. A nutrition-savvy person once commented to me that kale is the healthiest thing on any salad bar. Unfortunately, it’s only used as a garnish.

½# smoky ham – cubed

1 lg. clove elephant garlic – or 6 regular cloves - sliced

2T each: butter and olive oil

4oz dry pasta

1 bunch of kale – washed, dried and rough-chopped

1 can Cannellini (Italian white kidneys beans) – drained and rinsed

Combine first 3 ingredients in a pan and sauté.  Fill a large pot half full with water and boil. Add pasta. When water returns to a boil, add kale. When ham is browned and garlic is translucent and browning, add drained beans to pan. (Italian seasonings can also be added now if you’d like.) When pasta and kale are ‘done’ – about 12 minutes, drain and pour into a large, flat pasta serving bowl. Top with meat, garlic, bean mixture. Check seasonings and correct if necessary. It seemed a little bland to me, so I added a little sea salt, ground rosemary and a pinch of cayenne, which worked well. Sprinkle with your favorite cheese, grated or crumbled, on top,  Serve with crusty bread and/or a small salad. . .Lin