Collard Greens With Black 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 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

BLACK BEAN SOUP WITH GREENS



Black Bean Soup With Greens image

Provided by Moira Hodgson

Categories     dinner, soups and stews, appetizer, main course

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 15

1 pound black beans
Water to cover
1 large peeled onion stuck with two whole cloves
2 carrots, sliced
3 celery stalks, chopped
Herb bouquet (thyme and parsley sprigs and bay leaf tied in cheesecloth)
1/2 teaspoon ground allspice
1/4 teaspoon ground mace
2 garlic cloves, chopped (green part removed)
1 fresh chili pepper, seeded and chopped
Coarse salt and freshly ground pepper to taste
1/2 pound shredded collard greens or kale
Creme fraiche for garnish
Lemon slices for garnish
Dark rum for garnish

Steps:

  • Soak the beans overnight in cold water to cover in a large saucepan. When you are ready to cook the beans, add the onion and other vegetables, the herb bouquet, allspice, mace, garlic and chili. Simmer gently for an hour to an hour and a half, adding salt and pepper after a half hour's cooking.
  • Remove the herb bouquet from the soup and the cloves from the onion. Then puree the soup in a food processor, doing it in batches. Return the puree to the saucepan, bring the puree to a boil and correct the seasoning. Add the greens and heat them through until they are wilted.
  • To serve, pour the soup into heated individual bowls. If you so desire, each serving can be garnished with a dollop of creme fraiche along with a lemon slice and a teaspoon of dark rum.

Nutrition Facts : @context http, Calories 175, UnsaturatedFat 0 grams, Carbohydrate 33 grams, Fat 1 gram, Fiber 9 grams, Protein 11 grams, SaturatedFat 0 grams, Sodium 230 milligrams, Sugar 2 grams, TransFat 0 grams

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

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

Steps:

  • In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.

Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.

COLLARD GREENS AND BEAN SOUP



Collard Greens and Bean Soup image

Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.

Provided by Ashley Holman

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 50m

Yield 10

Number Of Ingredients 8

1 (1 pound) package smoked sausage, sliced
4 cups low-sodium chicken broth
2 pounds frozen chopped collard greens
2 (15.8 ounce) cans great Northern beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
2 dashes hot sauce, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
  • Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g

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