Ingredients
2-3 tbsp. olive oil
1 onion, chopped
3 cloves garlic, chopped
1/2 tsp. dried chili flakes
1 lg. bunch collard greens, julienned
4 c. (1 box) veg. or chicken stock
3 c. cannellini (white kidney) beans, rinsed
3 c. red kidney beans, rinsed
(1 can = 2 cups)
1/2 c. grated parmiggiano
1/4 c. chopped parsley
salt and pepper to taste
Preparation
In large pot, heat the oil and fry the onions over med/hi heat. When the onions soften, add garlic. Sweat garlic for 1 minute, then add chili flakes. Reduce heat to low and cook for another minute. Add beans and increase heat to med/hi and sweat beans for two minutes. Add stock and bring to simmer.
Simmer gently for 15 minutes, add collards and cook for at least 15 more minutes.
Add grated parm, parsley and adjust seasoning.
