1 bunch collard greens, stems removed and chopped
1 1/2 cups cooked or 1 can (15 oz.) cannellini beans, draind and rinsed
2 small heirloom tomatoes, sliced or diced
1 shallot, sliced or 1/2 onion, sliced
1 tablespoon grapeseed or olive oil
2 - 3 tablespoons lemon juice (1 large or 2 small lemons)
1/4 teaspoon garlic powder
salt & pepper to taste