Collard greens is a member of the cabbage family. The leaves grow as a loose bouquet instead of tightly closed like other cabbages. Collard greens are a rich source of Vitamin K and Vitamin A and also contain folate, B Vitamins, phosphorus, calcium and potassium. I paired these savory greens with cannellini beans (also known as white beans)to enhance the slightly bitter, mellow flavor of the greens. This meatless dish provides plenty of fiber and protein to maintain a healthy digestive tract. A completely nutritious, delicious and satisfying meal to warm you up during the cold winter months.
- 2 15 oz cannellini beans, canned (no salt added)
- 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 (2 lbs), stems removed and leaves cut into 3-inch thick strips
- 5 cups water
- 1 teaspoon sea salt
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 and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender but not mushy, about 30-35 minutes. Season with salt.
The Lifestyle Dietitian Notes
*Prefer to use dry beans instead? Use 12 ounces dry cannellini beans; cover beans with 3 inches of water in a medium pot. Bring to a boil and simmer for 45 minutes. Drain.
*Use leftovers over pasta or brown rice to create another meal.