You can use dried beans or canned beans for this recipe. If you are using dried beans, soak them overnight in water to cover. Then bring to a boil in a saucepan over high heat. When boiling, bring down heat to maintain a simmer and cook 1 hour, or just until cooked through.

3 tablespoons extra virgin olive oil
2 tablespoons minced garlic
1 medium onion, chopped
2 leeks, white parts only, sliced thin and rinsed well to remove grit, then drained
1 15-oz can navy beans, drained or other beans of your choice, or use dried beans and follow instructions above
1 bunch collard greens, trimmed, rinsed, drained and cut into thick shreds
1 15-oz can chopped tomatoes
1 teaspoon oregano
1 teaspoon basil
salt and freshly ground black pepper to taste
2 tablespoons parsley

Heat olive oil in large casserole or saucepan over medium heat. Saute garlic just until beginning to turn color, then add onions and stir 2-3 minutes more, just until limp. Add leeks and continue to cook until tender. Add the rest of the ingredients except for parsley and cook, stirring, until collard greens are wilted. Cover loosely with lid and continue to cook just until collard greens are cooked through, about 10 minutes. Stir in parsley and adjust seasonings. Serve hot!