Collard Greens and Bean Soup is a new spin on those classic southern collard greens. The addition of kielbasa, black beans and Great Northern beans make this healthy vegetable into a full meal.
In a large stock pan or saucepan, heat olive oil over medium heat.
Add onions and kielbasa and saute until lightly browned; add garlic and saute for 1 minute longer.
Add collard greens that have been washed, chopped and have had the center core removed. Stir for 2-3 minutes or until collards begin to wilt; add chicken broth. Add water until the collards are covered completely. (additional chicken broth can be used instead.)
Cover and cook over medium heat for 1 1/2 to 2 hours or until collards are tender.
Add vinegar, sugar, Tabasco, salt and pepper to taste.