I am sorry to say that I have no idea where I got this recipe. The combination of white beans with greens is a classic though, and the addition of Parmesan adds a jolt of umami that makes the combination so satisfying. You could use every green in the box in this stew – mustard, kohlrabi, collard and turnip. And substitute that jar of canned tomato sauce if you don’t have fresh tomatoes left from previous weeks.
Ingredients:
2 pounds mixed greens, larger stems removed, and leaves chopped 1/4 cup extra-virgin olive oil 3 garlic cloves, thinly sliced 1/4 teaspoon crushed red pepper 1 cup chopped tomatoes 1 (16-ounce) can cannellini beans, drained and rinsed Salt and pepper Grated Parmesan
Preparation:
Fill a large pot halfway up with water. Bring to a boil and then toss in the greens. Reduce heat to a simmer and cook for 8 minutes. Drain in a colander.
Wipe out any excess water in the pot. Then pour in the olive oil and turn the heat to medium. Add the garlic and crushed red pepper and cook for 1 minute, stirring occasionally.
Add the tomatoes, turn the heat to medium-high, and when the mixture comes to a boil add the beans. Cook for 3 minutes, stirring often.
Reduce heat to a simmer and add the greens. Cook for 5 minutes. Season with salt and pepper to taste. Add some grated Parmesan to finish.