Tough collard greens cook down in garlicky bacon fat, then simmer in broth or water until totally tender and silky—the ideal companion for creamy cannellini beans and chewy pasta.

Use any hearty green here, like kale, escarole, or carrot tops. And feel free to swap out the bacon for turkey or vegan bacon if you prefer; just add a bit more oil or butter to compensate.

This one-pot pasta also has a trick up its sleeve: The pasta is soaked while we prepare everything else, so it quickly cooks to al dente in the same pot as the greens. Shorter shapes, like orecchiette and macaroni, work best with this method, but if all you have are longer shapes, just snap them into one-inch pieces.

read more about this technique here