Quick Collard Greens and Beans Risotto

2006 Cook-Off Finalist. Prep: 20 min., Cook: 30 min.

Yield: Makes 6 to 8 servings

Ingredients

• 4  qt. water
• 1  tablespoon  salt
• 1  (16-oz.) package chopped fresh collard greens
• 1  cup  chopped onion (about 1 large)
• 3  large garlic cloves, minced
• 1  tablespoon  ENOVA Oil
• 3  cups  chicken broth
• 2  tablespoons  all-purpose flour
• 1  (15.5-oz.) can cannellini beans, rinsed and drained
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground black pepper
• 1  (3.5-oz.) bag SUCCESS Brown Rice
• 1/2  teaspoon  dried crushed red pepper
• 3/4  cup  grated Parmesan cheese, divided
• Garnish: 1/4 cup chopped fresh parsley

Preparation

1. Bring 4 qt. water to a boil in a large Dutch oven. Add 1 Tbsp. salt, and stir until dissolved. Add collard greens to Dutch oven, 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 Dutch oven over medium heat 3 to 4 minutes or until tender.

3. Whisk together chicken broth and flour; add to Dutch oven, and bring to a boil. Add cannellini beans, 1/2 tsp. salt, pepper, and collard greens. Simmer, uncovered, 5 minutes. 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, if desired. Serve immediately.