Step 1

Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add the garlic, saute 1 minute more.

Step 2

Add collards, lemon juice and salt & pepper, cook another 4 minutes.

Step 3

Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.

Step 4

Serve in individual bowls with a squeeze of lemon. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.

Step 5

Serves 2 – 3