Cancer-Fighting Beans and Greens

Added to Recipes on Fri 04/13/2012


Serves 6


1 cup onion, diced

2 cans Great Northern beans, rinsed

1 (32-oz) box organic chicken stock

1 bunch of collard greens

2 tbsp white wine vinegar

1 sprig rosemary

Salt & pepper to taste



In a medium pan, sauté onion over a medium flame until the onions are translucent.


Take the collard greens and tear the leaves from the central ribs. Rip the leaves to a manageable size, approximately 2 inches by 2-inches. Gather the leaves and thoroughly rinse. In a Dutch oven, add chicken stock, collard greens, white beans, vinegar, and rosemary.


When the onions are done, add them into the Dutch oven. Bring mixture to a boil, turn down the heat to medium low. Cover the pot with a lid and allow to gently bubble away for 30-40 minutes, until leaves are tender.


Served over a bed of rice, this delicious recipe makes its own meal. The flavor could benefit, too, from a healthy splash or two of hot sauce. Enjoy!