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Dr oz cancer beans
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1 cup | onion, diced |
| 2 cans | Great Northern beans, rinsed |
| 1 (32-oz) box | organic chicken stock |
| 1 bunch | collard greens |
| 2 tbsp | white wine vinegar |
| 1 sprig | rosemary |
| Salt | |
| pepper to taste |
Directions
In a medium pan, sauté onion over a medium flame until the onions are translucent.
Take the collard greens and tear the leaves from the central ribs. Rip the leaves to a manageable size, approximately 2 inches by 2-inches. Gather the leaves and thoroughly rinse. In a Dutch oven, add chicken stock, collard greens, white beans, vinegar, and rosemary.
When the onions are done, add them into the Dutch oven. Bring mixture to a boil, turn down the heat to medium low. Cover the pot with a lid and allow to gently bubble away for 30-40 minutes, until leaves are tender.
Served over a bed of rice, this delicious recipe makes its own meal. The flavor could benefit, too, from a healthy splash or two of hot sauce. Enjoy!
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