In early Spring I inventoried frozen leafy green vegetables. A lot remained from last year. That prompted me to use some of the collards, so I came up with a collards and white bean dish that was satisfying and used up two quart bags. Here is how I made it.

Unnamed Collards and White Beans Recipe

Ingredients:

2 quart bags of frozen collards
1 large onion, diced
4 cloves garlic, minced
2 cans cannellini beans
1 tbs tomato paste
1 tsp smoke paprika
2 cups vegetable broth
1 tbs seasoned vegetable base
Extra virgin olive oil
Splash of apple cider vinegar
Fresh parsley for garnish

Method:

Brown the onion slowly in extra virgin olive oil.
Add garlic, tomato paste, and paprika.
Stir in thawed collards and cook until the moisture reduces.
Add beans and broth.
Simmer about 25 minutes.
Finish with apple cider vinegar.

Serve over cooked brown rice and sprinkle chopped parsley on top.