White Bean and Collard Green Stew

White Bean and Collard Green Stew

Serves 4

 Ingredients:

• 1 lemon, halved

• ¼ cup olive oil

• 1 medium yellow onion

• 5 garlic cloves, minced

• ¼-½  teaspoon red-pepper flakes

• 5 sprigs fresh thyme

• 1 bunch of collard greens (you can substitute with kale, swiss chard, spinach or other leafy green) stems removed and leaves sliced into bite sized pieces

• 2 (15-oz) cans of cannellini beans, rinsed and drained

• 3 cups broth of your choice

• Salt and pepper to taste

• ½ cup grated parmesan cheese, plus more for serving

• Lemon wedges for serving

Preparation:

In a large pot, heat oil over medium heat. Use tongs to place the lemons face down using caution as some oil may pop. leave for a minute or two until the lemon begins to brown slightly. Add the onions and cook until translucent, about 5 minutes. Next, add the garlic, red pepper flakes, and thyme. Stir and cook for another minute. A few handfuls at a time, add the greens and stir until wilted. Add the beans, broth, salt and pepper. Stir and bring to a boil before lowering the heat to a simmer. Allow the broth to simmer for about 10 minutes, add the grated cheese and check seasoning.

 To serve, spoon the stew into a bowl, top with a squeeze of lemon and a few pinches of parmesan cheese. Eat with a toasty bread of your choice.