Collard Greens with White Beans

Collard Greens with White Beans

18
krs 0

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

55 m servings 181 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 181 kcal
  • 9%
  • Fat:
  • 0.8 g
  • 1%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 10.4 g
  • 21%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 42 mg
  • 2%

Based on a 2,000 calorie diet

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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.

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Directions

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  1. 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.
  2. 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.

Reviews

18
  1. 21 Ratings

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Most helpful positive review

You need to wash the collard greens really good or you can use canned or frozen. I added Jalapeño peepers too.

Most helpful critical review

I didn't find this recipe fast as suggested. It took over 30 minutes of cooking plus preparation for a side dish. I followed the recipe exactly except I used an equal amount of frozen collards. ...

You need to wash the collard greens really good or you can use canned or frozen. I added Jalapeño peepers too.

Very yummy !!! I agree, probably not as much water as this called for, but other than that, delicious !! Thank you so much for sharing this...we are looking for more vegetables to add to our ...

If you're a greens lover, this is fantastic! One side note, i found that i only needed to add about 1/2 c of water, maybe because the amt of greens i used was a bit less?

I had leftover collard greens from Thanksgiving that were waaaayyy to spicy and I wanted a way to use them; not throw them away and this recipe was my answer. I used no-salt canned tomatoes and ...

insaneley easey and delish!!! i mean who would think you could actually like collard greens or white beans for that matter! to wash the collards though i highly reccomend filling a sink with wat...

It was surprisingly good. I didn't have the vegan bouillon so I used a Knorr bouillon. It was perfect. Doubling the recipe next time.

This was a tasty and healthy side for pork chops. A few minor changes: I used a 1lb. bag of chopped fresh collards and used a 1/2 c. of chicken broth to replace the water and bouillon cube. Oh...

This was excellent! I do agree with adding less water. I used canned collard greens and added real bacon bits. Our family is far from being vegan. I would recommend this recipe. I was concerned...

This was a good way to eat collards. I sauteed my onions and garlic in olive oil rather than water, and I only used 1/2 a cup of water after that. It was plenty. I also left out the bouillon.