1. Heat oil in a large skillet over medium heat. Add onion and cook until softened and slightly browned, about 6 to 8 minutes. Stir in garlic and cumin and cook 30 seconds, stirring often. Add red pepper flakes and cook 30 seconds. Add collards, in batches if necessary, and heat until wilted, stirring often, about 4 minutes.

2. Add broth, vinegar, lime zest, salt, and black pepper to skillet. Bring to a simmer, reduce heat to medium-low, and cook, covered, until greens are very tender and most of the liquid has been absorbed, about 15 minutes. Stir in beans and heat through, about 2 minutes. Serve warm, at room temperature, or chilled with lime and lemon wedges in a separate bowl, if desired.

Source: Hannaford fresh Magazine, January - February 2015