Ingredients

• 1 yellow onion, chopped
• 1 t olive oil
• 1.5 cups carrots, chopped into largish pieces
• 6 small white potatoes, halved or quartered
• 2 garlic cloves, minced
• 2 cups vegetable stock
• 1 bay leaf
• 1/4 cup dry white wine
• 2 tablespoons tamari
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 5-6 leaves of collard greens, stems removed, chopped, plunged into boiling water and then simmered until tender (3-5 minutes)