Ingredients
2 Tbsp. extra virgin olive oil
1 medium onion, cut into crescent moods
6-7 cloves garlic, crushed
1-2 tsp. dried thyme
10 cups chicken stock
8 cups chopped dark leafy greens (kale, chard, collard or spinach)
2 -4 cups cooked cannellini beans
1 lemon, juiced
Herbamare or sea salt and freshly ground black pepper to taste
Directions
Heat a 6 quart pot over medium heat. Add the oil, then add the onions; sauté until soft, about 5-10 minutes. Add the garlic, sauté a minute more. Then add stock and simmer for about 5 minutes so the onions soften a little more. Add the greens and beans. Cover and simmer 10-20 minutes or until greens are tender. Timing will depend on how large your greens are. Young, fresh greens will only take a few minutes, while large greens may need about 20 minutes. Add lemon juice and season with salt and pepper to taste.
Yield: 6 to 8 servings
Recipe from “Nourishing Meals” by Alissa Segersten and Tom Malterre