Collard Greens And Beans Recipes

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COLLARD GREENS & BEANS



Collard Greens & Beans image

I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. -April Burroughs, Vilonia, Arkansas

Provided by Taste of Home

Categories     Side Dishes

Time 1h15m

Yield 8 servings.

Number Of Ingredients 10

2 pounds collard greens
3 bacon strips, chopped
1 small red onion, chopped
2 garlic cloves, minced
2-1/2 cups water
2 tablespoons brown sugar
1 tablespoon cider vinegar
3/4 teaspoon salt
1/2 teaspoon pepper
1 can (15 ounces) pinto beans, rinsed and drained

Steps:

  • Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

Nutrition Facts : Calories 145 calories, Fat 5g fat (1g saturated fat), Cholesterol 7mg cholesterol, Sodium 382mg sodium, Carbohydrate 19g carbohydrate (5g sugars, Fiber 7g fiber), Protein 7g protein. Diabetic Exchanges

COLLARD GREENS WITH WHITE BEANS



Collard Greens with White Beans image

This is a vegan recipe for collard greens that is easy and fast.

Provided by krs

Categories     Side Dish     Vegetables     Greens

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

STEWED COLLARD GREENS AND WHITE BEANS



Stewed Collard Greens and White Beans image

Cannellini beans are full of fiber and protein. Collards, rich in vitamins A and K and calcium, are in the cancer-fighting cruciferous family. Parmesan rind -- don't toss it! -- lends an incredibly rich flavor. (No bacon required.) Use leftovers to make a Collard Greens and White Beans Quesadilla.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

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

COLLARD GREENS AND BEANS



Collard Greens and Beans image

Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.

Provided by Melanie E.

Categories     Side Dish     Vegetables     Greens

Time 2h35m

Yield 4

Number Of Ingredients 10

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed

Steps:

  • Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
  • Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
  • Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
  • About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Nutrition Facts : Calories 162.9 calories, Carbohydrate 24.8 g, Cholesterol 7.4 mg, Fat 3.5 g, Fiber 6.3 g, Protein 8.3 g, SaturatedFat 1 g, Sodium 387.4 mg, Sugar 4.8 g

SOUTHERN-STYLE GREENS WITH BEANS



Southern-Style Greens with Beans image

Provided by Sandra Lee

Categories     side-dish

Time 22m

Yield 4 Servings

Number Of Ingredients 7

1 bunch collard greens, center ribs removed and leaves torn into large pieces
1 (15-ounce) can pinto beans
1 (14-ounce) can low-sodium beef broth
1/2 cup frozen chopped onions
1/2 teaspoon red pepper flakes
2 teaspoons red wine vinegar
1/4 cup real bacon pieces

Steps:

  • In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.

MOTTLED BEANS WITH COLLARD GREENS



Mottled Beans With Collard Greens image

Provided by Moira Hodgson

Categories     dinner, lunch, appetizer, main course, side dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 13

1/2 pound mottled red beans, like cranberry, bolita or Roman, soaked overnight
2 tablespoons olive oil
1 cup chopped onion
2 1/2 teaspoons chopped long green chili
1 Italian green frying pepper, cored, seeded and cut into small pieces
1 teaspoon garlic, peeled and crushed with salt
2 cups tomato sauce
1/2 cup chopped parsley
1 teaspoon sea salt
1 pound fresh collard greens
Freshly ground pepper to taste
2 teaspoons butter
A good pinch of Cayenne

Steps:

  • Drain the beans; place them in a saucepan and add fresh water to cover. Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes. Set aside.
  • Meanwhile, heat the oil in a wide, deep skillet. Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally. Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
  • Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
  • Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes. Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes. Adjust the seasoning with salt and pepper.
  • In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet. Serve hot or warm.

Nutrition Facts : @context http, Calories 132, UnsaturatedFat 5 grams, Carbohydrate 18 grams, Fat 7 grams, Fiber 7 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 593 milligrams, Sugar 7 grams, TransFat 0 grams

COLLARD GREENS WITH BLACK BEANS



Collard Greens With Black Beans image

This is a simple Nutritarian style meal that uses commercial pasta sauce and canned beans. You can reduce prep time by using frozen collards, onions and mushrooms. The dish doesn't take the whole jar of pasta sauce. I freeze the remaining cup for use another time.

Provided by Anne Sainz

Categories     Lunch/Snacks

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

20 ounces collard greens, chopped
1 onion, diced
4 mushrooms, sliced
2 (15 ounce) cans low-sodium black beans, drained and rinsed
2 cups red pasta sauce (I use Muir Glen Tomato Basil)
1/2 teaspoon oil (to coat pan)

Steps:

  • Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop onion and mushrooms and set aside.
  • Combine beans and pasta sauce and set aside.
  • Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
  • Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
  • Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
  • Add black beans and pasta sauce to collard mixture and heat through.

Nutrition Facts : Calories 112.8, Fat 2.9, SaturatedFat 0.6, Cholesterol 1.3, Sodium 287.3, Carbohydrate 19, Fiber 6.3, Sugar 7.8, Protein 5

COLLARD GREENS AND RED BEANS



Collard greens and red beans image

Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet.

Provided by Hey Jude

Categories     Lunch/Snacks

Time 32m

Yield 6 serving(s)

Number Of Ingredients 9

1 tablespoon olive oil or 1 tablespoon peanut oil
2 cloves garlic, sliced
1 bunch fresh collard greens, stemmed,chopped
2 tablespoons cider vinegar
2 tablespoons water
1/2 teaspoon hot pepper sauce, to taste (such as Tabasco)
1 1/2 cups kidney beans (cooked or canned)
salt
fresh ground pepper

Steps:

  • Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
  • Cover; cook 5 more minutes.
  • Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
  • Stir in salt, pepper and more hot sauce to taste.

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