Stewed Collard Greens and White Beans


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.) Use leftovers to make a Collard Greens and White Beans Quesadilla.


  • 12 ounces dry cannellini beans

  • ¼ cup extra-virgin olive oil

  • 1 onion, finely chopped

  • 4 cloves garlic, minced

  • ½ teaspoon red pepper flakes

  • 1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips

  • 1 3- to 4-inch piece Parmesan rind

  • 7 cups water

  • Coarse salt

  • 2 tablespoons red wine vinegar


  1. Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.

  2. Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

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