Growing up in an Italian family, I have always enjoyed cooking and most of my favorite memories were with my grandma Rose in the kitchen. She was famous for her meatballs and gravy, but one thing I’ve always loved was escarole and white beans. I have had a serious craving for this lately and decided that it’s what we were having for dinner this week. Unfortunately, I couldn’t find any escarole so I improvised! This recipe is really simple and honestly, I think I might even prefer this over escarole. This vegetarian version of the classic stewed collard greens came out better than I expected, and my family absolutely loved it.

Ingredients:

• 1 cup cannellini beans

• 1/4 cup olive oil

• 1 onion, finely chopped

• 4 cloves garlic, minced

• 1 teaspoon red pepper flakes

• 1 bunch collard greens. Stems removed, and leaves chopped.

• 1/2 cup grated parmesan cheese

• 4 cups vegetable stock

• 1 cup water

• salt & pepper to taste

• 2 tablespoons red wine vinegar

Directions:

In a large pan heat olive oil. Saute onion, garlic, and red pepper flakes until tender. Add your collard greens in batches. Stir until wilted down. Add your salt and pepper, beans, Parmesan, vinegar and vegetable stock. Bring to a boil. Reduce heat and simmer, covered. Continue cooking, stirring occasionally and add your water as needed until beans and greens are tender. Top with more Parmesan and serve! 🍴