By Melissa Crispell
1 small onion diced
2 garlic cloves minced finely
2 C. dry Navy beans (canned beans can be used if that is more convenient for you)
1 small bunch of collard greens chopped (or sliced in ribbons, it really doesn’t matter)
6 C. liquid (vegetable broth, chicken broth, or water)
No need to add extra liquid if using canned beans
Salt and pepper to taste
- If using dry beans, follow package instructions for prepping. If using canned beans, pour beans into medium size pot.
- Add garlic, onions, greens, and liquid.
- Bring to a boil for 15 minutes and then reduce to a slow simmer. Let beans simmer until desired doneness is achieved. If using canned beans, simmer for 40 minutes.
- Salt and pepper to taste when served.
- This can also be easily adapted for Instant Pot and slow cooker use.
This dish is a tribute to our dear friend Joe DiMatteo – one of his favorite side dishes. 🙂
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About Melissa Crispell
Melissa Crispell is a Certified Nutrition Specialist, Certified Natural Health Provider, Certified Lifestyle Educator, Certified Wellness Coach, and Certified Acupuncture Detoxification Specialist. Melissa has been published in Living Well, DC Practice Insights and Acupuncture Today. In addition, she has spoken at the Easter Seals Annual Caregiver conference, Functional Medicine Success Summit, American Association for Naturopathic Physicians, and is a member of the Health Studies Collegium speaker’s bureau and National Acupuncture Detoxification Association.
Melissa has served over 9 years as a Clinical Training Specialist for PERQUE Integrative Health, teaching physicians and providers all over the world how to grow their functional medicine practice using medical grade supplements and functional immunology. Melissa’s mission is to empower people of all health statuses to take control of their wellness journey. This includes debunking myths and sharing basic health concepts that are frequently overlooked. Melissa believes that when we have better information, we make better choices.