Collard Greens with White Beans - A Vegetarian Take on a Classic
Could a vegetarian version of collard greens ever compete with the traditional goodness of collard greens cooked with a smoked ham hock?
I was skeptical until I made this recipe. It is every bit as delicious. Taking the place of the ham hock is the rind of parmesan or other hard cheese. I keep a small plastic bag of cheese rinds in the freezer, they are the perfect flavor enhancer of stocks and soups, and now collard greens.
Similar recipes call for dried beans, but sine I live 10,400 feet above sea level, dried beans are always a challenge unless I'm using a pressure cooker. For this recipe, I opted for canned beans and am just as happy as can be.
This recipe is quick, easy, delicious, and so rich and satisfying a bowlful with a slice of garlicky olive oil toasted bread makes the perfect week night dinner. It is also a satisfying side dish.
Let's get cooking!
1 bunch of collard greens, touch center stems removes, leaves torn into large pieces
1 14 oz can of Northern White Beans or Cannelli beans
2 - 14 oz cans of water or 28 oz of chicken or vegetable stock (I used water)
rind of parmesan or other hard cheese
1 good sized clove of garlic
1 medium onion diced
1 glug of EVOO
splash of apple cider vinegar
small pinch of salt, pepper, healthy pinch of red pepper flakes
Add a quick glug of EVOO to the bottom of a dutch oven, saute diced onion until just wilted, add the garlic and torn pieces of collard greens, stir to coat all with the EVOO. Add the beans, water (or stock) seasonings, turn stovetop to medium-low, cover and cook until the collard green are stewed and soft. Taste, add a light splash of apple cider vinegar, this brightens the dish, stir, taste and adjust seasonings. Enjoy!