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1
Bring 2 quarts water to a boil in a large pot; add in 1 1/2 teaspoons salt and the greens; stir until wilted.
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2
Cover and cook until the greens are just tender, about 7 minutes; drain in a colander.
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3
Rinse the pot with cold water to cool, then refill with cold water.
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4
Dump the greens into the cold water to stop the cooking process.
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5
Gather a handful of greens, lift out of the water, and squeeze until only droplets fall from them.
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6
Repeat with the remaining greens; roughly cut the greens.
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7
Fry bacon in a saute pan over med-low heat until crisp, 4-5 minutes.
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8
Remove bacon with a slotted spoon; set aside.
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9
If necessary, add oil to the bacon drippings to bring up to 2 tablespoons.
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10
Add in onion; saute until softened, about 4 minutes.
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11
Add in garlic; saute until fragrant, about 1 minute.
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12
Add in greens; saute to coat with oil.
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13
Add in 1/2 cup chicken stock; cover and cook over med-high heat, adding more stock during cooking, if necessary, until the greens are tender and juicy and most of the stock has been absorbed, about 5 minutes.
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14
Stir in the beans and remaining stock; bring to a simmer; cover and simmer to blend flavors, about 5 minutes; taste and adjust seasonings.
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15
Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water; cook until al dente.
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16
Drain the pasta and return it to the cooking pot; stir in the beans and greens.
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17
Divide among 4 pasta bowls; serve immediately.
