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!