1 Tbs. olive oil
1 cup chopped yellow onion
12 oz. andouille or chorizo sausage, diced
4 cups reduced-sodium chicken broth
Two 15-oz. cans cannellini or other white beans, drained
1 bunch fresh collard greens, washed well, tough stems removed, and chopped, or two 10-oz. packages frozen chopped collard greens, thawed
1 Tbs. sherry vinegar or red wine vinegar
Table salt and freshly ground black pepper to taste
Heat the oil in large saucepan over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the sausage and cook, stirring, for 2 minutes. Add the broth and bring to a simmer.
Using a fork, slightly mash most of the white beans and add to the pan. Simmer for 5 minutes, then add the collard greens and simmer until wilted, about 3 minutes. Stir in the vinegar, season with salt and pepper, and serve.