• 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1.5 lb collard greens
  • 3 T. vegetable broth, plus ½ c. later
  • 15 oz can of diced tomatoes, drained
  • 15 oz can of pinto beans, drained
  • 2 T. lemon juice
  • 1 T. olive oil
  • sale and pepper
  1. Remove stems from collard greens, rinse and chop into narrow ribbons.
  2. Heat 3 T vegetable broth in large saute pan.  When the broth begins to steam, add onions and saute for 3 minutes.
  3. Add garlic and saute for another minute.
  4. Add ½ c. vegetable broth, tomatoes, and pinto beans to the onions and garlic mixture and bring to a boil.  Add collard greens and simmer for 5 minutes.  Season with salt and pepper.
  5. Remove from heat and stir in olive oil and lemon juice.  Serve hot.

Serves 4

From July 24, 2009 Fox & Fawn Farm Newsletter

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