| Trim the greens and chop leaves into 3/4” strips.
In a large skillet, heat the oil. Add the onion, garlic, oregano, fennel seeds and red pepper flakes and sauté for 1 minute, stirring
constantly.
Add the greens and 1 cup of the liquid. Cover, bring to a boil, reduce heat and steam greens until tender (about 5-6 minutes). Stir occasionally.
Puree 1/2 cup of the beans with the remaining 1/2 cup of liquid and stir into the mixture along with the remaining beans, nutmeg, salt and pepper.
Cook pasta until tender but still chewy. Drain.
Kale used in nutritional analysis.
To serve; place a mound of pasta on each plate and spoon the sauce on top.
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