Quick Collard Greens And Beans Risotto
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 ⓘ
Instructions
- 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.
- Saute onion and garlic in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.
- 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.
- Sprinkle each serving with remaining 1/4 cup cheese, and garnish, if desired. Serve immediately.
Nutrition & Diet Analysis (per serving)
797
kcal
40% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).