Being Wise

Stewed Collard Greens and White Beans

12 oz. dry cannellini beans

1/4 cup extra-virgin olive oil

1 onion, finely chopped

4 cloves garlic, minced

1/2 tsp red pepper flakes

1 bunch collard greens, stems removed and leaves cut in 3-inch strips

1- 3 inch piece of parmesan rind

7 cups water

Course salt

2 TBSP red wine vinegar

Cover the beans with 3 inches of water in a medium pot. Boil. Remove from heat and cover for one hour, drain. Heat the oil in a large pot over medium-high heat. Saute onions, garlic, and red pepper flakes until tender. Add collard greens in batches, stirring until wilted. Add beans, parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until the beans and greens are tender, about one hour and 20 minutes. Season with salt and vinegar.

When I make dishes like this for my family, I love to imagine the healthy ingredients pulsing through their bodies, nourishing and strengthening them. Don't worry, I also have to urge my children to put this strange, new food into their mouth, chew, and swallow. But this particular dish ended up being a hit, even with the six year old. I am thankful that I have the opportunity to use fresh food that is so easily accessible.

"The act of being wise is the art of knowing what to overlook."

-William James

Know also that wisdom is sweet to your soul: if you find it, there is a future hope for you, and your hope will not be cut off.

-Proverbs 24:14