Braised Beans with Collard Greens and Ham

Prep /Total time :10 Hours ....Makes 6 to 8 servings

1 ......................pound dried cannellini beans
1 ......................medium-size yellow onion, diced  9 ......................cups reduced-sodium chicken broth, divided
6 .....................fresh thyme sprigs
5 .....................fresh flat-leaf parsley sprigs
2 .....................bay leaves
3 .....................fresh sage sprigs (optional)
3 .....................fresh basil sprigs (optional)
              **Kitchen string **
2 ....................(1-lb.) smoked ham hocks
1 ....................Parmigiano-Reggiano cheese rind (optional)
4 ...................cups chopped fresh collard greens
2 ...................garlic cloves, chopped
1 ...................tablespoon olive oil
1 ...................(14.5-oz.) can fire-roasted diced tomatoes

1.         Rinse and sort beans according to package directions. Place beans in a large bowl; add water to 2 inches above beans. Cover and chill 8 to 12 hours.
2.          Drain beans, and place in a large saucepan. Add onion and 8 cups broth. Tie together thyme, parsley, bay leaves, and, if desired, sage and basil with string; add to bean mixture. Add ham hocks and, if desired, rind. Bring to a boil over medium-high heat. Reduce heat to low, and simmer, uncovered and stirring occasionally, 1 hour or until beans are tender but hold their shape. Skim off foam with a spoon.
3.            Remove hocks, and cool 5 minutes. Remove meat from bones; discard bones. Return meat to bean mixture. Add collards, and cook, stirring occasionally, 15 to 20 minutes or until collards are tender.
4.            Sauté garlic in hot oil in a large skillet over medium-low heat 2 minutes or until light golden. Add tomatoes, and sauté 5 minutes. Stir tomato mixture and remaining 1 cup broth into beans, and cook, stirring often, 5 minutes or until liquid is reduced by half. Discard herb bundle and cheese rind; season beans with salt and pepper to taste. Serve immediately.
Heart healthy