Orecchiette with Bacony Collards & Cannellini Beans

food52.com

arodenha

5 ounces (1 ½ cups) orecchiette (or another short dry pasta, like macaroni or penne)

4 cups chicken or vegetable stock or water, divided

4 slices (6 ounces) thick-cut bacon, cut into ½-inch pieces

3 garlic cloves

1 pound collard greens (about 2 small bunches)

1 (15.5-oz.) can cannellini beans, drained and rinsed

¼ to ½ teaspoons red pepper flakes, depending on your spice tolerance

Kosher salt and freshly ground black pepper

1 ounce Parmesan or pecorino, finely grated (about 1 cup), plus more to serve

1 tablespoon butter (unsalted and salted both work)

Directions at food52.com

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