We have been making lots of wonderful dishes with the greens from the garden this season, one of my favorites was a stew inspired by Ribollita the Tuscan stew made with lots of vegetables and several different kinds of greens. We used canned tomatoes, potatoes, carrots, greens, garlic and cooked cannellini beans. I cooked the greens, potatoes and carrots ahead of time so that we could prepare and eat this stew during our 45 minute class. The students cut everything up and we put it in boiling water then let it cook while we cleaned up for about 10 minutes. We added grated Parmesan cheese right before we ate the stew, which was fabulous.
Here is a recipe for a traditional version from Bonappetit -
http://www.bonappetit.com/recipes/2010/02/ribollita
