4 to 6 servings

About The Beans: Use any kind of white beans: the smaller navy beans, the medium-sized Great Northern, or the large cannelini. If you're using canned beans, use 2 cans.

About The Greens: The recipe calls for collard greens, but you can also use escarole or spinach-or a comination.

1.Heat the oil in a kettle or Dutch oven, add the onion, bay leaf, celery, carrots, and salt. Cook over low heat for about 10 minutes, then add stock or water. Cover, bring to a boil, then lower heat to a simmer. Cook quietly for about 20 minutes, or until the vegetables are tender.

2.Add the beans, garlic, and as much of the collard greens as you can fit, cover and wait a few minutes for the greens to cook down. Keep adding greens in batches, waiting between additions for them to cook down, which they ultimately will.

3.Add black pepper to taste, and adjust the salt. Serve hot, topped with a grating or two of fresh nutmeg, a little parsley, and a generous spoonful of parmesan cheese.

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