1 tablespoon olive oil 1 cup finely chopped yellow onion3 garlic cloves, minced1/2 cup pinot grigio or other light white wine1/2 teaspoon freshly ground black pepper1/4 teaspoon salt4 cups finely shredded collard greens (about 6 ounces)2 teaspoons minced fresh thyme2 (14-ounce) cans fat-free, less-sodium chicken broth
1 (15.5-ounce) can Great Northern beans, rinsed and drained
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans; simmer 5 minutes or until thoroughly heated.
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This recipe was most recently featured in
Boston Organics Newsletter No. 09 of 2012.