Stewed Collard Greens and White Beans
Ingredients
- 12 ounces dry cannellini beans
- ¼ cup extra-virgin olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- ½ teaspoon red pepper flakes
- 1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips
- 1 3- to 4-inch piece Parmesan rind
- 7 cups water
- Coarse salt
- 2 tablespoons red wine vinegar
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