In Season: The peak season for collard greens is January through April, though many supermarkets carry them year-round.What to Look For: Choose collards with deep-green leaves. Avoid those that are limp or have yellow spots. The smaller the leaves, the more tender they will be.How to Store: Wrap unwashed collard greens in damp paper towels and place in a plastic bag in the refrigerator's crisper drawer. Stored like this, your greens will keep for up to five days. Wash thoroughly before cooking.
Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.)