Best Stewed Collard Greens And White Beans Recipes

Collard Greens with White Beans image

Provided by krs

Time 55m

Yield 4

Number Of Ingredients 10

2 tablespoons water, or more as needed
1 ¼ cups chopped onion
3 tablespoons minced garlic
1 cube beef-flavored vegetarian bouillon
7 ounces collard greens, chopped
1 (14.5 ounce) can no-salt-added diced tomatoes
1 ¼ cups water
salt and ground black pepper to taste
1 (14.5 ounce) can great Northern beans, rinsed and drained
1 teaspoon white sugar

Steps:

Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

Nutrition Facts : Calories 181.3 calories, Carbohydrate 36 g, Fat 0.8 g, Fiber 8.8 g, Protein 10.4 g, SaturatedFat 0.2 g, Sodium 41.6 mg, Sugar 5.9 g

Martha Stewart's White Bean Soup With Sausage and Collards image

Provided by CorriePDX

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

1 (12 ounce) package frozen bulk sausage, thawed and crumbled
1 medium onion, chopped
2 (10 ounce) packages frozen chopped collard greens (do not thaw)
2 (15 1/2 ounce) cans cannellini beans, drained, rinsed, and slightly mashed
coarse salt
pepper
1 tablespoon red wine vinegar (optional)
8 slices toasted French bread (optional)

Steps:

Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes.
Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.).
Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes.
Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.

Nutrition Facts : Calories 550.6, Fat 17.1, SaturatedFat 4.5, Cholesterol 62.1, Sodium 468.1, Carbohydrate 64.9, Fiber 18.2, Sugar 2.5, Protein 37.4

Stewed Collard Greens and White Beans image

Provided by Martha Stewart

Number Of Ingredients 10

12 ounces dry cannellini beans
1/4 cup extra-virgin olive oil
1 onion, finely chopped
4 cloves garlic, minced
1/2 teaspoon red pepper flakes
1 bunch collard greens (about 2 lbs.), stems removed and leaves cut into 3-inch-thick strips
1 3- to 4-inch piece Parmesan rind
7 cups water
Coarse salt
2 tablespoons red wine vinegar

Steps:

Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

Nutrition Facts : Calories 350 g, Cholesterol 6 g, Fat 10 g, Fiber 12 g, Protein 19 g, Sodium 168 g