I looked in the frig; there were the collards. I checked out the pantry; there sat the cannellini's. Walla, here is dinner! I absolutely love this dish. Made a huge batch; enjoyed it for dinner and lunch the next day.

1 large bunch collard greens, destemmed, rolled each leaf into cigar form and sliced thin
2 cups low sodium vegetable broth (or water)
1 large sweet onion
2 garlic cloves, minced
1 15 oz can cannellini beans, rinsed and drained
2 tsps coconut aminos
salt and pepper to taste

Wash, de-stem, and slice the collard greens.

In a large fry pan, saute the onion in a little of the veggie broth till soft. Add the garlic and saute another minute. Add the collards, cover them with more broth and/or water, bring to a low boil and then simmer for about 1 1/2 hours. Keep checking to make sure the liquid isn't completely absorbed. It might then burn.

During the last half hour, add the coconut aminos seasoning, salt and pepper to taste, and the drained cannellini beans. Serve with some toasted, seasoned brown rice on the side. You have a complete meal with the best in nutrition right on your plate.