Collard green soup is a wonderful way to prepare these nutrition-rich winter greens. Great Northern beans, chopped yellow onion, white wine, garlic, and fresh thyme give this soup incredible flavor. For a weeknight supper, serve with slices of crusty bread spread with goat cheese.
Cooking Light MARCH 2007
Heat oil in a Dutch oven over medium-high heat. Add onion and garlic; sauté for 5 minutes or until onion is tender. Add wine, pepper, and salt. Reduce heat; simmer 5 minutes or until liquid almost evaporates. Add greens, thyme, and broth. Cover, reduce heat, and simmer 8 minutes or until greens are tender. Add beans; simmer 5 minutes or until thoroughly heated.
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