3 Tbsp olive oil
1 fennel bulb, chopped
1 bunch collards, destemmed & sliced thin
2-3 garlic cloves, chopped
salt / pepper / red pepper flakes / rosemary
1 15-oz can white beans, rinse & drained
2 cups chicken broth
3 ounces grated feta
saute fennel in olive oil for 5 minutes
stir in collards / garlic / seasonings
add broth, bring to a boil
lower heat to simmer, cover, cook 20 minutes
off heat, stir in feta
