Collard Greens and Beans

Collard Greens and Beans

Melanie E. 0

"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. "
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


2 h 35 m servings 163 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 163 kcal
  • 8%
  • Fat:
  • 3.5 g
  • 5%
  • Carbs:
  • 24.8g
  • 8%
  • Protein:
  • 8.3 g
  • 17%
  • Cholesterol:
  • 7 mg
  • 2%
  • Sodium:
  • 387 mg
  • 15%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. 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.
  4. About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.


  1. 64 Ratings

Most helpful positive review

Made them tonight with a few changes and we really liked them. Must say collards aren't our favorite, but hubby said this recipe is definitely a keeper. My changes--an extra slice of bacon, whi...

Most helpful critical review

Pretty tasty recipe! Next time, though, I think I'll skip the red pepper flakes. It was so hot it was tough to eat!

Made them tonight with a few changes and we really liked them. Must say collards aren't our favorite, but hubby said this recipe is definitely a keeper. My changes--an extra slice of bacon, whi...

I really liked this but I added sweet potato pieces which I think made the dish. I also didn't cook it as long, and I thought it was delicious.

I love this recipe! I'm from the South and I'm a little picky about my collard greens, and this recipe is wonderful! There are so many tasty flavors involved. I sometimes add chicken sausage to ...

the first time i made this i followed the recipe exactly and it was ok. it was my first time with collard greens and i wasn't sure what to expect. the next time i made it i used chicken stock ...

I am not a fan of collard greens but had bought some for a recipe. I found this and will have to say it was fantastic. I substituted red onion for sweet onion and chicken stock for the water. Ra...

A good solid recipe. I think I will try using lemon instead of apple vinegar next time as for me it was a bit strong. Also, I'll make sure to use beans that don't taste too "tough". Not the r...

this is very good the only change I made was instead of adding plain water, I boiled some smoked pork neck bones until the meat fell off the bone and used the broth and meat to give it a wonderf...

This is one of, if not the, best collard green dishes I have ever had. My boyfriend said the same thing. I followed the recipe exactly.

Excellent! Works with any kind of greens. I used Kale and only needed to simmer about 30 min. to wilt the leaves.