Categories: Vegetables- Beans

Ingredients

• 12 oz. corn bread (homemade or store bought)
• 2 Tbsp. finely shredded Parmesan cheese
• 3 Tbsp. olive oil
• 1 red onion, thinly sliced
• 3 Tbsp. red wine vinegar or balsamic vinegar
• 1 15oz. can no-salt-added cannellini beans, rinsed and drained
• 2 1-lb. pkgs. collard greens, torn, curly endive, torn or baby spinach
• Finely shredded Parmesan cheese (optional)
• Crushed red pepper (optional)

Directions

1. Preheat oven to 400 degrees. Cut corn bread in 1-inch cubes (about 4 1/2 cups); place in a 15 × 10 × 1-inch baking pan. Lightly coat with nonstick cooking spray. Heat for 10 minutes or until crisp and golden. Remove from oven; sprinkle with the 2 Tbsp. Parmesan cheese.

2. In a 12-inch skillet heat 1 Tbsp. of the olive oil over medium heat. Cook onion for 4 to 5 minutes, until tender. Stir in 2 Tbsp. of the vinegar. Add cannellini beans; heat through. Transfer to a bowl; cover to keep warm.

3. In the same skillet, heat remaining oil. Cook and stir greens, in batches if necessary, just until wilted. Sprinkle with 1/4 tsp. salt and 1/2 tsp. black pepper; drizzle with remaining vinegar. To serve, top with additional cheese and red pepper, if desired.

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