Small White Beans and Collard Greens Soup

1 pound dry white beans – Small White, Great Northern or Cannellini beans
2 quarts water
2 cloves garlic, minced
4 tablespoons chopped fresh parsley
2 tablespoons olive oil
2 tablespoons lemon juice
a 16-ounce package frozen collard greens – I used Allens
1 teaspoon salt
1/2  teaspoon black pepper

Pick over your pound of dry white beans, discarding discolored beans, small stones and anything else that isn’t a bean. Soak beans in fridge overnight, in enough water to cover by 1 inch.  Drain soaking water and rinse beans. Add the 2 quarts of water and bring to a boil; then simmer for 45 minutes to 1 hour or until beans are tender.  Heat a frying pan and add the 2 tablespoons olive oil.  Sauté the garlic and parsley in the hot oil for 30 seconds, until garlic is cooked and slightly browned.  Add to beans along with lemon juice, frozen collard greens, salt and black pepper.  Simmer for 45 minutes, until greens are soft.

This is a great recipe for substitutions. You can use any kind of white bean; try fresh greens – collards, kale, turnip greens, mustard greens, escarole or chard – tough stems discarded (if there are any) cut into bite-size pieces. Add them and cook until they are tender. 

The best kind of recipe – simple and versatile. 


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