Macaroni With Greens, Bacon, and Black-Eyed Peas |
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Prep Time: 1 Minutes Cook Time: 30 Minutes |
Ready In: 31 Minutes Servings: 4 |
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Cook's Illustrated Ingredients:
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 |
Directions:
1. Bring 2 quarts water to a boil in a large pot; add in 1 1/2 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 1/2 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.
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