Braised Greens and Beans (Collards and Cannellinis)
Serves: 6
  • 3 bunches collard greens or other sturdy greens of choice, tough ribs removed
  • 1 Tablespoon Kosher salt, such as Diamond Crystal
  • 2 Tablespoons unrefined, cold-pressed extra-virgin olive oil
  • 6 cloves of garlic, thinly sliced
  • Pinch of red pepper flakes (optional)
  • ½ teaspoon fine grain sea salt
  • 1 ½ cups cooked white beans (such as Cannellini or Great Northern) or 1 15-ounce can, drained and rinsed
  • ½ cup chicken stock, vegetable stock or water used to blanche greens (the blanching water will be a little more bitter and salty)
  • 3 Tablespoons grated Pecorino-Romano or Parmigiano-Reggiano cheese (optional, but delicious)
  1. Fill a large pot three-fourths full with water. Bring to a boil over high heat and add kosher salt. Submerge greens in salted water and blanche for 5-8 minutes, or until tender.
  2. Remove some of the cooking liquid if that’s what you want to use. Drain the greens in a colander and press against the leaves with a large spoon to squeeze out some of the excess water. You can also do this in a clean kitchen towel, but it will be hot! Transfer to a cutting board and chop in large pieces.
  3. Warm the olive oil in a large skillet over medium heat and add the garlic and red pepper flakes, if using. When you see the first signs of a golden color on the garlic, add the collard greens. Sprinkle with the sea salt and stir to coat with the oil. Add the beans and stock or cooking water and simmer uncovered for 5 minutes, until the liquid has reduced a bit. Stir in the grated cheese and taste for salt. Serve immediately.
Recipe by Pamela Salzman at