Italian-style Braised Collards with Cannellini Beans

Pomptonian: The cannellini bean was first discovered in Peru, then was distributed to Argentina. Later, Italian immigrants brought
the bean back to Italy, where it became a favorite ingredient in Italian cuisine and was named after an Italian candy
of similar shape. This is an adaptation of a Pomptonian recipe. Make it a main dish by serving over brown rice, or as
a filling for a stuffed baked potato. https://www.thedailymeal.com/1622900/how-cannellini-beans-got-name/
Serves 6

Ingredients

• 6 cups chopped collard greens
• Salt
• 1 tablespoon olive oil
• 1/2 teaspoon crushed red pepper, or to taste
• 3 cloves garlic, crushed
• 1 15-ounce can white kidney beans, plus liquid
• 1/3 cup grated Parmesan cheese, or to taste

Directions

1. Blanch chopped collard greens in salted, boiling water for about a minute.Remove and drain in colander, saving
   about 2 cups of blanching water to use later.
2. Saute crushed garlic and red pepper flakes until aromatic. Add collards; stir to distribute oil and aromatics.
3. Add beans with juice, along with saved blanching water.
4. Reduce heat to simmer, and allow to cook for 5 minutes or more, or until somewhat thickened. Remove from
   heat; garnish with Parmesan

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