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