Quick Collard Greens and Beans Risotto

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 3.5 oz success brown rice 
• 15.5 oz .5 can cannellini beans rinsed drained canned
• 1 tablespoon enova oil 
• 3 cups chicken broth 
• 16 oz collard greens fresh chopped
• 2 tablespoons flour all-purpose
• 3 large garlic cloves minced
• 1 cup onion chopped ( 1 large)
• 0.8 cup parmesan cheese divided grated
• 0.3 cup garnish: parsley fresh chopped
• 0.5 teaspoon pepper dried red crushed
• 0.5 teaspoon salt 
• 1 tablespoon salt 
• 4 qt water 

Equipment

• paper towels
• whisk
• dutch oven
• colander

Directions

1. Bring 4 qt. water to a boil in a large Dutch oven.
2. Add 1 Tbsp. salt, and stir until dissolved.
3. Add collard greens to Dutch oven, and cook 2 minutes or until wilted.
4. Drain greens in colander; rinse with cold water.
5. Drain and pat dry with paper towels. Set aside.
6. Saut onion and garlic in hot oil in Dutch oven over medium heat 3 to 4 minutes or until tender.
7. Whisk together chicken broth and flour; add to Dutch oven, and bring to a boil.
8. 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.
9. Remove from heat, and stir in 1/2 cup Parmesan cheese.
10. Sprinkle each serving with remaining 1/4 cup cheese, and garnish, if desired.
11. Serve immediately.