Prep Time
20 Mins
Cook Time
30 Mins
Yield
Makes 6 to 8 servings

How to Make It

Step 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.

Step 2

Sauté onion and garlic in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.

Step 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.

Step 4

Sprinkle each serving with remaining 1/4 cup cheese, and garnish, if desired. Serve immediately.

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