1. In a large pot, bring 1 cup water to a slow boil.
2. Add cut-up greens. Bring water back to a boil and simmer greens for 2-4 minutes. Drain well. Remove greens to a bowl.
3. Add garlic and oil to the pot and cook for 2-3 minutes on medium-low heat.
4. If using canned beans, drain and rinse beans.
5. Add drained greens, and the rest of the ingredients.
6. Bring back to low boil. Reduce heat. Simmer for 45 minutes.
7. Add more broth to make a soupy mixture (if needed).
2 bunches greens (collards, kale, escarole)--cleaned and cut up
2 cans or 4 cups cooked great northern beans
1 can or 2 cups cooked red kidney beans
4 cups chicken or beef broth (low sodium)
4 cloves garlic, diced or 1 teaspoon garlic powder
2 tablespoons olive oil
1/4 cup parmesan cheese
black pepper and red pepper to taste
MaterialsKnife, large pot, measuring spoons, bowl
More About Collard Greens
How to Select
Check to be sure the leaves look crisp and fresh. Avoid leaves that look wilted or have brown spots or rust.
How to Store
Store in a plastic bag that has holes in it. A wet paper towel in the bag will keep the leaves fresh. Store in your crisper for up to 7 days
How to Prepare
Try steaming or moist stir-frying collard greens. Contrary to popular belief, collard greens can be eaten raw and used in place of lettuce or spinach in salads and on sandwiches.