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Ingredients:

1 lb. pasta of your choice (Whole Wheat, Gluten-Free, or Brown Rice)
Olive oil
1 bunch broccoli, cut into bite-sized florets
1 bunch rainbow chard, chopped
2 Tbs + 1 teaspoon chopped garlic
1/3 cup white wine
1 onion, chopped (optional)
5 whole garlic cloves
1 can Cannellini beans, drained
1 bunch sage, chopped
2 cups cherry tomatoes, sliced in half
1 t. oregano
Salt and pepper to taste
Red pepper flakes (optional)
2 shallots, peeled, sliced, and separated into ringlets

Instructions:

1. Cook pasta according to directions, al dente. Meanwhile, cover bottom of large wok with olive oil. Add broccoli and chard with 1 tablespoon chopped garlic. Cook for 5 minutes. Add white wine and cook for 2 more minutes. Remove greens from wok.

2. Add more oil to bottom of wok. Add onions and whole garlic cloves.

3. When translucent, add beans along with 1 tablespoon of chopped garlic and half of the chopped sage. Cook for 3 more minutes. Remove from wok and add to greens.

4. Add more olive oil to wok and add cherry tomatoes and 1 teaspoon chopped garlic.

5. After a few minutes, return all vegetables to wok. Add 1 teaspoon oregano and salt and pepper to taste. Toss vegetables together to allow flavors to mix. Add Red Pepper flakes, if desired.

6. In separate small saucepan, fry shallot rings to a golden brown. Remove with slotted spoon and place on paper towel to absorb oil.

7. Then fry remaining sage leaves until crisp. Remove with slotted spoon and place on paper towel to absorb oil.

8. Add pasta to the wok and toss. Place on platter. Garnish with crispy shallots and sage. Serve immediately.