Italian risotto gets a Southern makeover with collard greens and beans in this quick regional fusion.

Tracy Schuhmacher, Penfield, New York
Recipe by Southern Living October 2006

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Recipe Summary

prep:
20 mins
cook:
30 mins
total:
50 mins
Yield:
Makes 6 to 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

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

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