From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospital

Recipe Yields: 4 servings

Ingredients

•  1 large bunch of collard greens, washed
•  1 medium onion cut in half and sliced in half moons
•  2 Tablespoons olive oil
•  3 cloves garlic, mashed and minced or use a garlic press
•  6 shitake mushrooms, sliced (stems removed)
•  12 Crimini mushrooms, sliced
•  1 sprig fresh rosemary, stem removed and leaves chopped fine
•  1 ½ cups low sodium vegetable broth or water
•  1 12oz can (1 ½ cups) of low sodium white beans (navy, cannellini), drained and rinsed
•  1 Tablespoons tamari
•  ¼ cup nutritional yeast

Directions

1.  Place 5-6 leaves of collard greens on top of each other and roll up so you can chop them together. This is called a chiffonade cut. Slice very thinly, then run your knife across again to make bite sized pieces. Set aside.
2.  In a large heavy bottomed soup pot, sauté onion in olive oil for 5-6 minutes, allowing onions to caramelize.
3.  Add garlic, mushrooms, rosemary and a few splashes of stock, allowing the mushrooms to simmer and release their juices.
4.  Add the drained white beans and the greens, and drizzle 1 Tablespoon tamari on the top. Stir to mix.
5.  Pour in a few more splashes of stock and cover to simmer until the greens are tender (about 6-7 minutes). Sprinkle nutritional yeast, stir and taste, adding more tamari if desired.

Nutrition Facts

Recipe Yields: 4 servings

Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.