Beans And Greens With Corn Bread Croutons

• 12 oz. purchased or prepared corn bread
• 2 Tbsp. finely shredded parmesan cheese
• 3 Tbsp. olive oil
• 1 red onion, thinly sliced
• 3 Tbsp. red wine vinegar or balsamic vinegar
• 1 15-oz. can no-salt added cannellini beans, rinsed and drained
• 2 1-lb pkgs. collard greens (torn), curly endive (torn), or baby spinace. Finely shredded parmesan cheese (optional)
• Crushed red pepper (optional)

1. 1. Preheat oven to 400F. Cut corn bread in 1-inch cubes (about 4 1/2 cups); place in a 15X10-inch baking pan. Lightly coat with nonstick cooking spray. heat for 10 minutes or until crisp and golden. Remove from oven; sprinkle with the 2 Tbsp. parmesan cheese.
2. 2. In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium heat. Cook onion for 4 to 5 minutes, until tender. Stir in 2 Tbsp. of the vinegar. Add cannellini beans; heat through. Transfer to a bowl; cover to keep warm.
3. 3. In the skillet, heat remaining oil. Cook and stir greens, in batches if necessary, just until wilted. Sprinkle with 1/4 tsp. salt and 1/2 tsp. black pepper; drizzle with remaining vinegar. To serve, top with additional cheese and red pepper, if desired.

corn bread, parmesan cheese, olive oil, red onion, red wine vinegar, salt, collard greens, red pepper

Taken from www.epicurious.com/recipes/member/views/beans-and-greens-with-corn-bread-croutons-51202661 (may not work)