Beans and collard greens are packed full of healthy nutrients and delicious flavors. This recipe was sent to us from Martha Rose Shulman, author of The Very Best of Recipes for Health.
Cannellini Beans with Braised Collard Greens
Serves 4 to 6
From Martha Rose Shulman, author of The Very Best of Recipes for Health
1 cup Community Grains Runner Cannellini Beans
1 quart water
1 onion, peeled and cut in half
2 garlic cloves, crushed
1 bay leaf
Salt to taste
12 pearl onions or small spring onions, bulbs only
2 tablespoons extra virgin olive oil
1/2 pound mushrooms, sliced
1 bulb green garlic, stalks and papery skins removed, sliced
1 medium carrot, peeled and cut in 1/2-inch dice
1 pound collard greens, stemmed and roughly chopped
1/4 cup chopped mixed herbs, such as parsley, chives, tarragon, marjoram, chervil
Freshly ground pepper
In a medium saucepan, soak the beans for 4 to 6 hours in 1 quart of water, or for a quick soak, bring to a boil in 1 quart water, boil 1 minute, turn off the heat, cover and let sit one hour.
After the beans have soaked, bring to a gentle boil, add the halved onion, the crushed garlic cloves, and the bay leaf. Cover and simmer 1 hour.
Add salt to taste (about 1 teaspoon) and simmer for another 45 minutes to an hour, until beans are soft and creamy. Taste and adjust salt. Allow beans to sit in the broth for about 15 minutes, then place a strainer over a bowl and drain. Discard the onion, garlic cloves, and bay leaf. Keep the broth.
Meanwhile, peel the onions and score them with an “x” at the root ends. Bring a small pot of water to a boil, add salt to taste and add the onions. Parboil 5 minutes, drain and set aside.
Heat the olive oil over medium heat in a wide saucepan and add the mushrooms. Cook, stirring often, until they begin to soften and sweat, and add carrots and the par-boiled onions. Cook, stirring often, until the onions begin to color slightly, about 3 minutes.
Add the garlic, cook until fragrant, about 1 minute, and stir in the collard greens. Cook, stirring, until the greens begin to wilt, then stir in 1 1/2 cups of the bean broth. Bring to a simmer, cover and cook 20 minutes, until the vegetables are tender. Stir in the beans and herbs, taste and adjust salt, and add freshly ground pepper to taste. Add more bean broth if desired. Simmer for another minute or two, remove from the heat and serve with couscous or grains.
© Martha Rose Shulman, author of The Very Best of Recipes for Health