Beans And Greens

• 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

1. 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
2. med/hi and sweat beans for two minutes. Add stock and bring to a simmer.
3. Simmer gently for 15 minutes, add collards and cook at least another 15 minutes.
4. Add grated parm, parsely and adjust seasonings.

olive oil, onion, garlic, dried chili flakes, collard greens, chicken, white cannellini, red kidney beans, parmiggiano, parsley

Taken from www.epicurious.com/recipes/member/views/beans-and-greens-53069361 (may not work)