White Bean and Collard Green Casserole

2 slices bacon, chopped
2 garlic cloves, chopped
3 stalks green onion, chopped
1 bunch greens, preferably collards or mustards
1 15-oz can white beans
Rosemary spring, leaves removed and chopped
8 Ritz crackers (or similar)
¼ cup white cheese, grated
3 tablespoons olive oil
Salt and pepper

Heat the oven to 450°. In a large saucepan, cook the bacon until the bacon fat is rendered. Remove the bacon. Wilt the onion in the bacon grease, then add the garlic and cook for a minute or so more. Add the greens and wilt them, too.

Grease a casserole dish with one tablespoon of olive oil. Add the greens. Drain most of the liquid from the beans and pour the beans into the greens. Add the rosemary. Toss and mix. Spread the cheese on top. Crumble the crackers over that. Drizzle with the remaining olive oil, and sprinkle with a little salt and a lot of cracked black pepper.

Cover with aluminum foil and bake for 20 minutes or until burbling. Uncover and bake until golden.