A nutritious side or main that's high in nutrients and fiber.
Ingredients
3/4 cup
Vegetable stock/broth, low sodium
1 ring
White onion
(chopped)
3 clove(s)
Garlic
(finely chopped)
4 cup chopped
Collard greens
4 cup
Kale
(stems removed, chopped)
1 can (15oz)
White beans, canned
(drained, rinsed)
1 tsp
Rosemary, fresh
(finely chopped)
1 tsp
Thyme, fresh
(finely chopped)
1/4 tsp
Hot pepper (chili) flakes
1 dash
Black pepper
1 dash
Sea Salt
Instructions
Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally (about 7 minutes).
Stir in collard greens and kale, in batches if needed, along with white beans, rosemary, thyme, and crushed hot pepper.
Cover, reduce heat to medium, and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender. Stir in black pepper and salt to taste. Serve as is or as a side with your choice of animal or plant-based protein (see notes).
Notes:
Quick Tips:
Enjoy as a side dish or serve with brown rice, tofu, tempeh, grilled or canned salmon or chicken to make it a more filling meal.
