Quick Collard Greens and Beans Risotto

Original recipe here

So far this is my favorite way to eat collards. Not that I have tried a TON of recipes, but I could eat this over and over again!

Prep Time: 20 minutes
Cook Time: 30 minutes
Ready In: 50 minutes

Ingredients:

• 2 cups chopped fresh collard greens
• Enough water to cover greens
• 1/2 Tb salt
  
• 1 cup chopped onion (about 1 large)
• 3 large garlic cloves, minced
• 1 Tb Olive Oil
• 3 cups chicken broth
• 2 Tb all-purpose flour
• 1 (15.5-oz.) can cannellini beans (or other white beans), rinsed and drained
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup Brown Rice
• 1/2 teaspoon dried crushed red pepper (same as one packet of crushed red pepper from Papa Johns)
  
• 3/4 cup grated Parmesan cheese, divided

Directions:

1. Bring water to a boil in a large pot. Add 1/2 Tbsp. salt, and stir until dissolved. Add collard greens to pot, and cook 2 minutes or until wilted. Drain greens in colander; rinse with cold water. Drain and pat dry with paper towels. Set aside.

2. Sauté onion and garlic in hot oil in pot over medium heat 3 to 4 minutes or until tender.

3. Whisk together 2 of the cups of chicken broth and flour; add to pot, and bring to a boil. Meanwhile, in a separate pot, start cooking the rice in the remaining cup of chicken broth. Add cannellini beans, 1/2 tsp. salt, pepper, and collard greens. Simmer, uncovered, 5 minutes.

5. 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.

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

Serves: 4