Adding pasta to this comfort food classic makes it an easy way to get a daily dose of greens into everyone you’re cooking for. Use your favorite greens, frozen or fresh along with whatever beans you have on hand. Any kind of bean works, but cannellini, navy, or garbanzo contrast nicely with the greens and tomatoes. If you’re oil-free, just use some of the juice from the tomatoes or some of the bean liquid to start the greens.
I’ve been freezing fresh kale after removing the stems and chopping it, and it’s worked very well. Plus it makes it easy to add greens on a daily basis to almost whatever you’re cooking.
Here’s a great appetizer that goes well with this dish:
Broiled Polenta with Olives and Tomatoes
More delicious pasta recipes:
Beans & Greens with Broken Lasagna
Prep
Cook
Total
Yield 4 servings
Get your daily dose of greens with this easy main dish.
Ingredients
- 1 ½ cups cooked beans (cannellini, pinto, garbanzo: your choice) OR one 14 oz. can, drained
- 6 cups chopped raw kale, chard, or spinach, any tough stems removed
- 1 14 oz. can diced tomatoes
- 4 cloves chopped garlic
- 6 strips lasagna pasta
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 teaspoon smoked paprika
- 1 teaspoon dried basil
Instructions
Heat the olive oil in a large skillet on medium heat until it gently shimmers. Add the greens and cover, cook for about 5 minutes or until the greens are wilted. Add the garlic, tomatoes, basil, and beans and cook on medium heat, stirring occasionally, for about 5 minutes.
Bring a pot of salted water to a boil. While the water is heating, break the lasagna into bite-sized pieces. Lower the heat, add the lasagna to water and cook the lasagna until tender, about 8-10 minutes. Scoop the lasagna from the water with a slotted spoon and add it directly to the beans and greens mixture. Turn the mixture with a spatula to combine. Taste for seasoning. Serve with a crusty bread.
Courses Main Dish
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