Cooking Light

Ingredients

• 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

Directions

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.