Rinse beans and place in a large saucepan, covering beans in roughly 1 ½ to 2 inches water, about 4 cups. Salt liberally.

Halve the onion, add one half to the pot, and set the other half aside.

Cut carrot and celery in half, then add to beans.

Tuck the Parm rind in (if using), add a handful of parsley (stems and all), and top with 2 tbsp olive oil.

Simmer over low heat with the pot partially covered for 1 ½ to 3 hours, depending on the bean. Start checking for doneness after 1 hour. Stir occasionally and monitor the water level, adding more to keep the beans covered.

Once the beans are cooked through, turn off the heat and cover with a lid. Set aside.

Heat the remaining 2 tbsp olive oil over medium-low heat in a large heavy-bottomed pot or Dutch oven.

Meanwhile, dice the remaining half of the onion.

Once oil is shimmering, add in red pepper flakes and onion. Saute for 5-7 minutes and then add garlic, sauteing for an additional 2-3 minutes.

Increase heat to medium and add in greens, seasoning with salt and pepper. Toss greens to thoroughly coat them in onion and oil mixture. Saute for 3-4 minutes, using tongs to continually move the greens around to avoid burning the onion and garlic.

Carefully ladle two scoops of bean liquid into the pot with your greens, taking care not to add any beans. Braise greens with the lid on for 20-25 minutes over medium-low heat.

Meanwhile, remove veggies, Parm rind, and easily accessible parsley from beans.

Remove the lid from the greens and give them a good stir. Add in lemon juice and toss, sauteing for 3-5 minutes as some liquid evaporates.

Combine beans and remaining liquid with greens, stirring to combine. Taste and adjust seasoning if necessary.

Serve over polenta or with crusty bread. Garnish with a glug of good olive oil and a mountain of grated Parm.