Collards with Red Beans, Cilantro and Feta Cheese, From Local Flavors by Deborah Madison

-Soak 1½ cup dried red kidney beans for 4 hours or overnight.

-Drain the beans, cover them with plenty of cold water and bring to a boil.

-Remove any scum that rises to the surface, than add the following:

2 bay leaves

½ tsp thyme leave

3 chopped fresh garlic cloves

A big pinch of sea salt

-Lower the heat and simmer until tender, about 1½ hour.

-Chop up 1 bunch kale or collards into 1 or 2 inch pieces and rinse well.

-Bring a few quarts of water to boil and add some salt and the kale.

-Simmer until tender, about 3-5 minutes then drain.

-Heat 2 TBS butter in a wide skillet.

-Add the kale or collards and the beans with enough of the cooking liquid so that there’s plenty of sauce.

-Add 1 bunch chopped cilantro (keep a little of the chopped cilantro for garnish).

-Simmer together for at least 10 minutes, than serve garnished with crumbled feta cheese and the remaining cilantro.