INGREDIENTS
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1 tablespoon olive oil
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1 tablespoon butter, plus more for topping
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1 small onion, chopped fine
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2 cloves garlic, chopped fine
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1 1/2 cups leftover diced ham
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2 teaspoons fresh thyme
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2 (15 oz) cans white beans, drained and rinsed
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4 cups low sodium chicken broth, (or homemade)
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1 bay leaf
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4 cups fresh collard greens, cut into thin ribbons (can substitute one can of cooked collard greens)