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Fettuccine with Pork, Greens, and Beans

Fettuccine with Pork, Greens, and Beans Recipe

  • 2 1/2 pounds boneless pork shoulder (Boston butt)
  • 8 garlic cloves, 4 halved, 4 finely chopped
  • 2 teaspoons kosher salt plus more
  • 1 cup torn 1-inch pieces day-old crusty white bread
  • 6 tablespoons olive oil, divided
  • 1 tablespoon finely grated lemon zest
  • 1 tablespoon finely grated orange zest
  • 1/2 teaspoon crushed red pepper flakes
  • 1 15-ounce can cannellini (white kidney) beans, rinsed
  • 1/2 cup finely grated Parmesan, divided, plus more
  • Freshly ground black pepper
  • 2 bunches turnip greens or kale, center ribs and stems removed, leaves coarsely chopped
  • 1 pound fettuccine
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