Stewed Collard Greens with spring onions and White Beans

Name: Stewed Collard Greens with spring onions and White Beans
Total time: 165 min
Yield: 1
Ingredients: 12 oz dry white beans (i used great northern beans); 2 bunches collard greens, cleaned, stems removed and roughly chopped; 1 large bunch spring onions or large green onions, chopped, reserving some of green for garnish; 3 cups chicken broth; 4 clove of garlic minced; salt and pepper to taste; 2 tsp red pepper flake; 1/4 cup dry white wine; 2 1/2 cups water; 2 tsp chicken boullion; 2 tb apple cider vinegar; 1 lemon, zested and juiced; 2 tb olive oil

Stewed Collard Greens with spring onions and White Beans

2 hr(s) 45 mins

Total time

1

Serving

13

Ingredients

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Ingredients

oz dry white beans (i used great northern beans)

bunches collard greens, cleaned, stems removed and roughly chopped

large bunch spring onions or large green onions, chopped, reserving some of green for garnish

cups chicken broth

clove of garlic minced

salt and pepper to taste

tsp red pepper flake

¹⁄₄

cup dry white wine

2¹⁄₂

cups water

tsp chicken boullion

tb apple cider vinegar

lemon, zested and juiced

tb olive oil

Directions

Step 1

Prior to cook time, set aside one hour to prep dried beans. To prep beans: place dried beans in a large pot, cover with water so all beans are under water. Put on stovetop, bring to a boil. Cover, turn off heat and leave covered for one hour. Drain beans and set aside in fridge or on the counter until ready to begin recipe cook time.

Step 2

Heat olive oil in large pot or Dutch oven. Stir in spring onions and garlic and cook until fragrant. Season with salt and pepper.

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