Pasta with Beans and Greens (The Best Light Recipe)

• Salt
• 1 slice bacon (1 ounce), minced fine [House- cured and smoked bacon, brunoised. Trying to practice those knife skills.]
• 2 medium onions, minced
• 12 medium garlic cloves, minced or pressed through a garlic press (about 1/4 cup)
• 1 tablespoon extra-virgin olive oil
• 1 teaspoon minced fresh thyme leaves
• 1/4 teaspoon red pepper flakes
• 2 cups low-sodium chicken broth
• 2 (15.5-ounce) cans cannellini beans, drained and rinse
• 1 1/2 pounds kale, thick stems removed, washed, and chopped into 1-inch pieces
• 1 pound rotini pasta
• 1 ounce Parmesan cheese, grated (about 1/2 cup)
• Ground black pepper
  

Mise en place. I think I'm missing the chicken broth here.


Cook bacon until fat is rendered and bacon is crisp.


Sweating onions, garlic, thyme and red pepper flakes until onion has softened.


Add chicken broth and half the beans. Simmer for 10 minutes.


Stuffing down the kale.


Cook until its tender, about 10 minutes.


Didn't actually eat this until the next day. It's pretty good though I could probably have dug more bacon and red pepper flakes.
After a few days though, I was almost crazy for meat.