Cooking Light


  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • ½ cup light white wine
  • ½ teaspoon freshly ground black pepper
  • ¼ teaspoon salt
  • 4 cups finely shredded collard greens (about 6 oz)
  • 2 teaspoons minced fresh thyme
  • 2 14-oz cans chicken broth
  • 1 15.5-oz 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. Yields 4 servings.