Prep Time: 5 mins
Cook Time: 25 mins
Servings: 6 to 8
1 tablespoon olive oil
1 large onion, diced
2 to 3 cups chopped, smoked ham
3 cloves garlic, minced
2 (32-ounce) containers chicken bone broth
2 (16-ounce) bags frozen chopped collard greens
2 (15.5-ounce) cans navy beans, drained and rinsed
2 (14.5-ounce) cans diced tomatoes
Heat oil in a large stock pot or Dutch oven on medium-high heat. Add onion and ham and cook until onion is translucent, about 5 minutes. Add garlic and cook about 1 minute.
Add broth and collard greens, bring to a boil, then reduce to a simmer. Stir in beans and tomatoes. Add salt and pepper to taste. Cover and cook 20 to 25 minutes or until the collards are cooked to your desired tenderness. Serve with piping hot cornbread.