This dish is bright, nourishing, simple and delicious. The long, slow cooking makes the greens tender without being mushy, and creates a flavorful, tomatoey broth. Even my 5 year old who "doesn't like greens" gobbled this dish up. We ate it for dinner with cheesy cornbread. If you wanted to make this dish vegan, it could easily be done by leaving out the optional parmesan rind. Find the recipe here .