1 1/2 lbs. dried great northern beans
1 ham bone or ham hock
2 pkgs. frozen collard greens
2 med. onions
1/2 lb. white bacon (salt pork)
1/4 lb. Italian sausage
2 cloves garlic, minced
Pinch of saffron

Put beans in 2 1/2 gallon pot of water and soak overnight. Drain off and add approximately 1 gallon fresh water, ham and garlic. Boil 3 to 4 hours until beans are tender. Slice and fry bacon until crisp. Saute onion in bacon fat. Add bacon, grease and onion to beans. Saute sausage in small pieces and add to beans. Cook collard greens and mix in soup. Add saffron and another 10 minutes. Serve with vinegar and olive oil if desired.