Amount
Ingredient
Preparation



1
pound
cranberry beans

in pods OR 1 c cooked, dried beans



1
each
bay leaf





6
each
sage

fresh, or 1/2 teaspoon dried



5
tablespoons
oil

fruity



4
cloves
garlic





1
each
carrot

finely diced



1
x
salt





2
pounds
greens

such as mustard, kale, turnip or a mixture



1
each
onion

red, finely diced



3
x
hot pepper flakes

pinches



12
ounces
pasta, penne

ziti, or shell pasta



1
x
pepper

freshly ground

 Shell the beans then put them in a pan with water to cover; add the bay leaf, half the sage and 1 tb of the olive oil.  Slice 1 of the garlic cloves and add it to the pan along with the carrot.  salt lightly and simmer until the beans are tender, about 3 minutes.  Add more water, if needed.  When beans are tender, set them aside in the liquid. 

Remove tough stems of the greens; roughly chop leaves.  Heat 2 tb of the oil in a skillet and gently wilt the onion.  Chop the remaining garlic and sage leaves and add them to the onion, along with the red pepper flakes.  Cook for a few minutes, then add the greens.  Add 1/2 cup or so of cooking water from the beans and salt to taste; cook until greens are tender, about 15 minutes.  

When greens are done, add beans and enough liquid to make a little sauce.  Cook the pasta in a large pot of boiling, salted water.  When it is done, scoop it out and add it directly to the greens and beans.  Toss them together, then turn into a heated serving dish.  Drizzle the remaining olive oil over the top, season with plenty of pepper and freshly grated cheese.