I've tried some real stinker recipes lately (Pasta with Chicken, Sun-Dried Tomatoes, Gorgonzola and Pine Nuts comes to mind, as does Scampi Fra Diavolo...meh) so this was a pleasant suprise. I found it on Epicurious.com which sometimes trips me up when I try and incorporate user reviews but I found a nice blend with the suggested changes and I've incorporated them in the recipe below. This is perfect with a grilled cheese sandwich.
1/2 pound (225 g) Swiss chard or kale, trimmed (I used Kale)
1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, minced
1can white beans or drained and rinsed canned beans (I used Navy Beans)
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
Coarsely chop the chard. Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies, rosemary and chopped chard/kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes. Stir in the reserved cooking liquid and the stock. Season with salt and pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or until the pasta is tender. Adjust the seasoning, if necessary.
Pass Parmesan cheese at the table.
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