White Bean and Collard Green* Stew
Yellow Onion, peeled and chopped
Carrots, peeled and chopped
Garlic Cloves, minced
Collard Greens, washed, de-stemmed, cut into thin ribbons
Can White Beans, rinsed and drained
Chicken or Vegetable Broth
lemon juice or vinegar
Heat a soup pot over medium-low heat. Add olive oil, onion and carrot. Season with salt, pepper and thyme. Sauté until the onion is fragrant and translucent.
Add the garlic and collard greens, and cook until greens are starting to wilt.
Add beans, tomatoes and broth and bring to a simmer. Simmer for 15-20 minutes until the carrots are cooked through. Taste and adjust seasoning.
Just before serving you can stir in 1 tsp of vinegar or lemon to brighten the flavors.
*If you're not a fan of collard greens, feel free to sub kale or chard.