Ingrid's Heavenly Collard Greens with Navy Beans

2 tablespoons extra virgin olive oil
1 large shallot, chopped
1 clove garlic, chopped
1/2 cup Canadian bacon, chopped, optonal
4 cups collard greens. about 1 bunch, leaves stripped off the stalks, stalks discarded, chopped
1 cup low sodium chicken broth or vegetable broth
1-15 ounce can low sodium navy beans, drained and rinsed
1/4 teaspoon salt or to taste
1/2 teaspoon ground black pepper or to taste
1/4 teaspoon nutmeg

In a medium non-stick skillet, warm the olive oil over medium heat. Saute the shallot for about 5 minutes or until soft. Add the garlic and saute an additional 3-4 minutes or until translucent and fragrant. Stir in the Canadian bacon and collard greens. Cook an additional 5 minutes to blend the flavors.
Pour in the broth, bring to a boil and simmer gently for 15 minutes or until the collards become tender. Add the navy beans, season with salt, pepper and nutmeg. Reheat, taste and adjust seasonings to your preference and serve.

Nutrition Information