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Quick Collard Greens and Beans Risotto

Prep time 20 mins
Cook time 30 mins
Yield Makes 6 to 8 servings
Italian risotto gets a Southern makeover with collard greens and beans in this quick regional fusion.


  • 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

How to Make It

  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. Sauté 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.