| 9 | 25 | 386 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 20 min | 1 |
| 1 dash | Black pepper |
| 4 cup chopped | Collard greens |
| 3 clove(s) | Garlic (finely chopped) |
| 4 cup | Kale (stems removed, chopped) |
| 1 tsp | Rosemary, fresh (finely chopped) |
| 1 tsp | Thyme, fresh (finely chopped) |
| 3/4 cup | Vegetable stock/broth, low sodium |
| 1/2 can (15oz) | White beans, canned (drained, rinsed) |
| 1 ring | White onion (chopped) |
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 greens, in batches if needed, along with beans, rosemary, and thyme. 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 serve.
| Meat Alternative | 1.1 |
| Vegetables | 6.6 |
