Stewed Collard Greens and White Beans

Two things very Southern: greens; white beans. Combining them: genius. This recipe that I adapted from the geniuses at Living Simple magazine is an instant family favorite.

Stewed Collard Greens and White Beans
12 oz dry cannellini beans
2 tsp chili oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 tsp red pepper flakes
1 bunch collard greens (about 2 lbs) stems removed and leaves cut into 3 inch thick strips
1 3-4 inch piece Parmesan rind
7 cups water
coarse salt
2 tbsp red wine vinegar

1. Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for one hour. Drain.
2. Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes.
3. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hr 20 minutes.
4. Season with salt and vinegar.
5. Yields 6 servings; each serving 350 calories

I am having a busy week getting my Avon business set up. Visiting your blogs is a great, relaxing, just for me activity in which I am about to indulge. Shannon mentioned that Avon sells great bubble bath - indeed they do. They even have Gourmand bubble bath just for us foodies; it comes in Berries and Cream, Chocolate Cherry Cake, and Caramel Truffle (click if you want to see for yourself:) As a disclaimer, I get to tell you that I am an independent Avon representative.