1 teaspoon coarse salt, plus additional to taste
2 flat anchovy fillets
1/4 teaspoon fresh rosemary leaves or dried
1/3 cup (80 ml) olive oil
2 medium garlic cloves, smashed and peeled
1 cup (225 g) cooked small white beans or drained and rinsed canned
4 cups (1 liter) chicken stock
freshly ground black pepper, to taste
1/2 cup (60 g) small shell macaroni
freshly grated Parmesan cheese, for serving
In a medium saucepan, cook the kale with 1/2 cup (125 ml) water and the
salt over medium heat until tender. Drain the kale, reserving any liquid
that remains. Coarsely chop the kale. Very finely chop anchovies together with the rosemary.
In a medium saucepan, stir together the oil and garlic over medium-high
heat. Cook, stirring frequently, until the garlic is pale gold, about 10 minutes. Stir in the anchovies and rosemary. Cook, stirring for 1 minute. Discard the garlic. Stir in the kale and cook for 2 to 3 minutes, stirring to thoroughly coat it with the oil. Stir in the beans. Cook for 3 minutes.
Stir in the reserved cooking liquid and the stock. Season with salt and
pepper. Bring to a boil and stir in the macaroni. Boil for 6 minutes, or
until the pasta is tender. Adjust the seasoning, if necessary. Pass Parmesan cheese at the table.