Name: Fettuccine with Pork, Greens, and Beans
Yield: 8 Servings
Ingredients: 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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The pork for this Southern-inspired pasta sauce is studded with garlic, which infuses the meat while it roasts.

Recipe notes