Macaroni With Greens, Bacon, And Black-eyed Peas

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• salt
• 2 lbs greens, stemmed and washed thoroughly (kale, collards, mustard, or turnip greens)
• 2 slices bacon, cut crosswise into thin strips
• 1/2 medium onion, minced
• 2 garlic cloves, sliced thin
• 1 (15 ounce) can black-eyed peas, drained and rinsed
• 1 cup chicken stock
• 3/4 lb elbow macaroni

Recipe

• 1 bring 2 quarts water to a boil in a large pot; add in 1 ½ teaspoons salt and the greens; stir until wilted.
• 2 cover and cook until the greens are just tender, about 7 minutes; drain in a colander.
• 3 rinse the pot with cold water to cool, then refill with cold water.
• 4 dump the greens into the cold water to stop the cooking process.
• 5 gather a handful of greens, lift out of the water, and squeeze until only droplets fall from them.
• 6 repeat with the remaining greens; roughly cut the greens.
• 7 fry bacon in a saute pan over med-low heat until crisp, 4-5 minutes.
• 8 remove bacon with a slotted spoon; set aside.
• 9 if necessary, add oil to the bacon drippings to bring up to 2 tablespoons.
• 10 add in onion; saute until softened, about 4 minutes.
• 11 add in garlic; saute until fragrant, about 1 minute.
• 12 add in greens; saute to coat with oil.
• 13 add in ½ cup chicken stock; cover and cook over med-high heat, adding more stock during cooking, if necessary, until the greens are tender and juicy and most of the stock has been absorbed, about 5 minutes.
• 14 stir in the beans and remaining stock; bring to a simmer; cover and simmer to blend flavors, about 5 minutes; taste and adjust seasonings.
• 15 meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water; cook until al dente.
• 16 drain the pasta and return it to the cooking pot; stir in the beans and greens.
• 17 divide among 4 pasta bowls; serve immediately.