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A little creation using collard greens from our CSA (Community Supported Agriculture) in Southern MN, Featherstone Farms. The parmesan rind adds a nice tang and you’ve got a healthy and fiber-filled dinner inside of an hour.

1 c dried chickpeas
1 c dried great northern beans
1 c dried kidney beans
2 med onions, chopped
3 cloves garlic, chopped
3 lg carrots, chopped
4-6 c collard greens, chopped

2-3 T tomato paste
1/2 c red wine
2 t honey, preserves or other sweetener
2 qts broth

1 parmesan rind
2 T dried roasted red Coug peppers*
4 sage leaves, crumbled
1 T oregano
3 bay leaves
2 dried hot peppers
2-3 t grated parmesan for each bowl

Bring 2 pots of water to boil, one for the whites, the other for the reds. Add beans, bring to boil, then simmer for an hour or so. Once soft, drain beans and set aside.

Saute onions, garlic and carrots for 5 min. Add tomato paste, stir, then add wine. Reduce until wine is no longer visible and puree mixture in a food processor. Add sweetener, parm rind, herbs and bay leaves. Saute for a jif, then add 1 c of broth. Simmer mixture for a few minutes. Add cooked beans and remaining broth and simmer for 45 min. Add hot peppers**, kale and cook for another 20 minutes. Top with parmesan and serve.

*For those of you without access to Coug peppers, substitute a mild red pepper mix. Or chopped red pepper. It would work without too.

**Remove the hot peppers after an hour or so unless you want a HOT dish.