Think about skipping the meat and adding some white kidney beans to sautéd greens for a protein rich meal. Last night, I used lovely fresh spinach, but you could easily substitute Swiss chard or broccoli rabe. They’re all good.
1. Wash a large bunch of greens well. Cut off the thick stems and veins if using Swiss chard or broccoli rabe. Chop into bite sized pieces.
2. Toast about 1/3 C chopped walnuts in a dry pan for about 5 minutes. Toss until lightly browned.
3. Bring salted water to a boil for pasta.
4. Saute a large chopped onion in olive oil. Season with salt and red pepper flakes to taste. Once the onion has softened, add two cloves of minced garlic and cook for a minute or two more.
5. Add the greens. Add in a couple of batches if necessary. They wilt quickly.
6. After a minute or two, add a can of white kidney beans (drained and rinsed) and either a couple of chopped very ripe tomatoes, or a can of diced or stewed tomatoes. Simmer while you cook some pasta.
7. Cook 8 ounces of any shape pasta.
8. Add the pasta to the sauté pan with the beans and greens. Check for seasoning. Add salt and pepper if needed. A squeeze of fresh lemon never hurts! I also added a few tablespoons of pesto. Thin with the salted pasta water if necessary.
9. Put into a large serving dish or individual bowls. Top with toasted walnuts and parmesan cheese.
You’ll be amazed at how good this is!