Collard Greens And White Beans Quesadilla Recipes

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COLLARD GREENS AND WHITE BEANS QUESADILLA



Collard Greens and White Beans Quesadilla image

This dish makes use of leftovers from our Stewed Collard Greens and White Beans recipe.

Provided by Martha Stewart

Categories     Food & Cooking     Lunch Recipes

Number Of Ingredients 4

2 8-inch whole-wheat tortillas
1/2 cup grated sharp cheddar cheese
1/2 cup Stewed Collard Greens and White Beans
Salsa

Steps:

  • Toast tortillas in a large skillet until crisp, about 2 minutes per side.
  • Top one tortilla with 1/4 cup cheese, collard greens and beans, and another 1/4 cup cheese. Top with remaining tortilla and toast until cheese is melted, about 6 minutes, flipping once. Serve with salsa.

Nutrition Facts : Calories 219 g, Cholesterol 30 g, Fat 10 g, Fiber 3 g, Protein 12 g, Sodium 362 g

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

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.

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

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 AND SAUSAGE



Collard Greens With White Beans and Sausage image

Make and share this Collard Greens With White Beans and Sausage recipe from Food.com.

Provided by Laka

Categories     One Dish Meal

Time 1h35m

Yield 4 serving(s)

Number Of Ingredients 16

400 g small dried white beans, such as French navy beans or 400 g cannellini beans, soaked overnight
2 medium onions, 1 cut in half, 1 thinly sliced
1 small carrot
1 thyme, sprig
1 rosemary sprig
1 bay leaf
1500 ml water
1 vegetable stock cube
2 tablespoons butter
1 tablespoon olive oil
3 garlic cloves, thinly sliced
300 g collard greens, stems cut, leaves coarsely torn into small pieces
300 g quality smoked sausage, cut into smaller pieces
1/2 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/2 teaspoon ground black pepper

Steps:

  • Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
  • Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
  • Add the collards and cook, tossing, until slightly wilted.
  • Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
  • Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

Nutrition Facts : Calories 696.5, Fat 31.5, SaturatedFat 11.4, Cholesterol 61, Sodium 721.7, Carbohydrate 72, Fiber 18.7, Sugar 6.2, Protein 34.9

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