Quick Collard Greens And Beans Risotto

• 4 qt. water
• 1 tablespoon salt
• 1 (16-oz.) package chopped fresh collard greens
• 1 cup chopped onion (about 1 large)
• 3 large garlic cloves, minced
• 1 tablespoon ENOVA Oil
• 3 cups chicken broth
• 2 tablespoons all-purpose flour
• 1 (15.5-oz.) can cannellini beans, rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 (3.5-oz.) bag SUCCESS Brown Rice
• 1/2 teaspoon dried crushed red pepper
• 3/4 cup grated Parmesan cheese, divided
• Garnish: 1/4 cup chopped fresh parsley

1. Bring 4 qt. water to a boil in a large Dutch oven. Add 1 Tbsp. salt, and stir until dissolved. Add collard greens to Dutch oven, and cook 2 minutes or until wilted. Drain greens in colander; rinse with cold water. Drain and pat dry with paper towels. Set aside.
2. Saute onion and garlic in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.
3. Whisk together chicken broth and flour; add to Dutch oven, and bring to a boil. Add cannellini beans, 1/2 tsp. salt, pepper, and collard greens. Simmer, uncovered, 5 minutes. Reduce heat to low, and stir in rice and red pepper. Simmer, stirring frequently, 10 minutes or until greens and rice are tender. Remove from heat, and stir in 1/2 cup Parmesan cheese.
4. Sprinkle each serving with remaining 1/4 cup cheese, and garnish, if desired. Serve immediately.

water, salt, collard greens, onion, garlic, enova oil, chicken broth, flour, cannellini beans, salt, freshly ground black pepper, brown rice, red pepper, parmesan cheese, fresh parsley

Taken from www.myrecipes.com/recipe/quick-collard-greens-beans-risotto (may not work)