Ingredients
- 2 chicken thighs
- Kosher salt
- 2.5 oz. bacon (about 3 slices), cut into ½ inch pieces
- 1 onion, sliced
- 1 tsp. crushed red pepper flakes
- 1 bunch collard greens, stem removed and cut into ¼ inch strips
- 2 Tbsp. cider vinegar
- 3 cups chicken stock
- 1 Tbsp. miso paste
- ½ tsp. salt
- 8 oz. Flour + Water Foods Organic Campanelle (½ box)
- 4 Tbsp. butter
- 1 cup cooked Primary Beans Speckled Bayo beans
- 2 oz. aged cheddar (a cave-aged or bandaged cheddar works best), or substitute Parmigiano-Reggiano
Method
Season the chicken thighs with salt and set aside. In a dutch oven or heavy bottom large sauce pot, add the bacon and place over medium high heat. Stir often as the bacon begins to render out its fat and start to caramelize (about 3 minutes). Add the sliced onion and crushed red pepper flake and continue to cook for 3 minutes, stirring often.
Add the collard greens, cider vinegar, chicken stock, miso paste and ½ tsp. of salt to the pot and turn heat up to high. Once the liquid comes to a boil, reduce heat to medium and cook for 30 minutes. After 30 minutes, add the seasoned chicken to the pot and continue to cook for 40 minutes.
Remove the cooked chicken from the pot and cool at room temperature. Continue cooking the collard green pot over high heat to reduce. Reduce until there’s about a ¼ cup of liquid left in the pan. Once the chicken is cool enough to handle, use two forks to shred the chicken thighs and reserve.
Meanwhile, it’s time to cook the campanelle. To cook the pasta, bring 4 quarts of water to a boil in a 6 quart stock pot. Add a quarter cup of kosher salt to the water and make sure it remains at a constant boil over high heat. Drop the campanelle into the salted water and stir to prevent the pasta from sticking to the bottom. Stir the pot often to ensure the individual noodles are constantly moving and cook evenly. For this dish, we are going to slightly undercook our pasta in the boiling water, as it will see an additional minute or two of cooking in its pan sauce. Two minutes before the estimated cook time (8-9 minutes) begin checking for doneness. Once the pasta is slightly undercooked, reserve a quarter cup of the pasta water and strain directly into the saucepan of collard greens along with the reserved pasta water, butter and cooked Speckled Bayo beans. Return to high heat and reduce the liquid to thicken the pasta sauce. Once the sauce reduces to a consistency that holds onto the noodles, remove from heat and add the shredded chicken and stir. Divide the pasta between 4 serving bowls and garnish with freshly grated aged cheddar.
