Heat oil in a large cast iron or nonstick skillet over medium-high heat. Add onion and sauté until soft and beginning to brown, 5 to 7 minutes. Add garlic, tomatoes with juice, broth, and smoked paprika. Bring to a boil. Add greens a handful or two at a time, stirring so they begin to wilt. Submerge Parmesan rind in the liquid. Reduce heat to medium-low, cover, and simmer about 5 minutes. Add beans and simmer 1 to 2 minutes to heat through. Divide among bowls; top with cheese, if desired. Eat solo or serve with Polish or Andouille sausage.
Per serving: 507 calories, 11 grams fat (4 grams saturated fat), 14 milligrams cholesterol, 699 milligrams sodium, 72 grams total carbohydrates, 29 grams fiber, 34 grams protein.
When it comes to edible greens, there are the usual suspects: collard greens, Swiss chard, mustard greens, and kale, for instance. But plenty of greens are edible that you might not expect; leaves from beets, turnips, radishes, sweet potatoes, and broccoli are delicious and nutritious. Use one type of green or mix and match multiple kinds. On top of using greens that might have otherwise been discarded, the extra hard rind at the end of your Parmesan wedge, which doesn’t slice or grate as easily as the rest, will infuse terrific flavor into the broth, and the rind becomes soft and scrumptious. Parmesan rinds can be stored in the freezer until ready to use.
