0 servings
What you need

leek

tsp kosher salt

clove

cup collard greens

tbsp fresh oregano
fresh tomatoes

cup white beans
Instructions
0 Preheat oven to 350 degrees. 1 In a saute pan (or oven proof casserole dish such as Le Creuset) saute the leeks over low to medium heat until soft, about 5 minutes. Add the salt, garlic, and oregano and remove to a separate plate or bowl. 2 Combine the leeks with the greens. 3 Place half of the greens/leek mixture in the bottom of the casserole dish. 4 Cover with beans and then with the remaining greens. 5 Pour the can of tomatoes over the bean/greens mixture. 6 Cover and bake for 30 minutes (can also be cooked on low heat on top of the oven for 25-30 minutes). 7 Serve. 8 *Allow to cool, place in appropriate container or ziploc bag, label and freeze up to 4 months. When ready, just heat in a pot over low-medium heat or defrost in fridge for 24 hours.View original recipe

