Anyone familiar with Italian cooking has heard of greens & beans. More traditional versions don’t include pasta, use escarole as the green, and are often made with white wine. Tradition may be fun and delicious, but it just wasn’t in the cards tonight. Here’s a different take on greens & beans.

1/2 lb pasta, cooked (I used elbows)
1 onion
4 cloves garlic…ok, maybe 6
1 can white beans (I used Great Northern, but cannellini work well, too)
4 c chopped greens, sautéed or thawed (I used turnip greens. Pick your favorite, though this works best with milder greens)
1/3 c Parmesan cheese, plus some to sprinkle on top
2 Tbsp cooking oil, for sautéing
Salt & pepper

1. Cook and drain pasta, stopping a bit before your desired doneness
2. While pasta is cooking, chop garlic and onion. This is also a good time to cook the greens if necessary, but I like using thawed greens from the frozen section
3. Dry out pot used to cook the pasta
4. Add oil, onion, and garlic to the pot
5. Sauté onion and garlic until soft
6. Add greens and sauté until cooked through
6.5. Season the greens. A little more than you think they need.
7. Add beans and mix well
8. Add pasta back to pot
9. Heat through
10. Mix in the Parmesan cheese, just before serving
11. Top with extra Parmesan
12. Enjoy!