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Greens and Beans
Submitted by Sarah Fritschner
Thu Sep 27 2007
Ingredients

1 ounce dried tomatoes
1 bunch kale, collards, mustard or turnip greens (6 to 10 cups chopped)
3 tablespoons olive oil
1 onion, peeled and chopped
1 carrot, peeled and chopped
1/4 small head of cabbage, about 1/2 pound
1/2 cup chopped fresh parsley
1 cup vegetable broth, water, chicken broth or broth of choice
1/2 teaspoon thyme
1/2 teaspoon basil
1 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 pound canned white beans (your choice)
1/2 cup freshly grated Parmesan, Romano or Asiago cheese, or 1/2 cup imported black olives, pitted and chopped fine

Preparation

Cover dried tomatoes with 1 cup boiling water. Set aside 30 minutes. Remove the stems from greens and wash the leaves. Shake dry, then cut across the leaves in 1/4-inch strips. Heat olive oil in a large pot. Add onion and carrot and cook over medium heat until onions are soft, about 10 minutes. Add the cabbage, greens,parsley, broth, thyme, basil, salt and red pepper flakes. Chop tomatoes and add them, along with their liquid. Cook 20 minutes, or until vegetables are tender. Add beans and stir to heat through. Sprinkle cheese, or olives, on top. Serves 6.

Serve with grits or potatoes.

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