Quick Cooked Greens with White Beans and Rosemary

Name: Quick Cooked Greens with White Beans and Rosemary
Ingredients: 1/2 pound, white beans (such as Great Northern), soaked until rehydrated, overnight or at least 4 hours; 1 , bay leaf; 4 cloves, garlic, whole; 7 cups, water; 1 1/2 teaspoons, table salt; 1 1/2 teaspoons, table salt; 2 pounds, kale, collard, mustard, or turnip greens; stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped; 2 large cloves, garlic, thinly sliced; 1 teaspoon, fresh rosemary, minced; 1/4 teaspoon, red pepper flakes; 3 tablespoons, olive oil; , Table salt; , grated Parmesan cheese (optional)

Side Dishes
Vegetables
Vegetarian

Appears in Cook's Illustrated January/February 1995

For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.

SERVES 4 as a main course

TIME 1¾ hours, plus 4 hours soaking

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