Ingredients

12 oz. purchased or prepared corn bread

2 Tbsp. finely shredded parmesan cheese

3 Tbsp. olive oil

1 red onion, thinly sliced

3 Tbsp. red wine vinegar or balsamic vinegar

1 15-oz. can no-salt added cannellini beans, rinsed and drained

2 1-lb pkgs. collard greens (torn), curly endive (torn), or baby spinace. Finely shredded parmesan cheese (optional)

Crushed red pepper (optional)

Preparation

  1. Preheat oven to 400F. Cut corn bread in 1-inch cubes (about 4 1/2 cups); place in a 15X10-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 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.