"This is a vegan recipe for collard greens that is easy and fast." — krs
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water, or more as needed
1 1/4 cups
beef-flavored vegetarian bouillon
collard greens, chopped
1 (14.5 ounce) can
no-salt-added diced tomatoes
1 1/4 cups
salt and ground black pepper to taste
1 (14.5 ounce) can
great Northern beans, rinsed and drained
You need to wash the collard greens really good or you can use canned or frozen. I added Jalapeño peepers too.
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. For some reason after all of the cooking time, I felt the collards still had quite a bit of a bite to them. I guess, I will only use fresh from now on. I never tried the frozen before. After it was done, it badly needed salt of some kind. I had some Adobo seasoning on my stove so I sprinkled some on. It wasn't bad, but not a repeat a recipe. Just missing the texture and flavor for me. However, a nutritionist would give this 2 thumbs up.
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 diet, and collard greens are supposed to be a wonderful source of vitamins !
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?
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 water and letting em soak for an hour to make sure all the grit is removed. you'll be amazed by how much sand are trapped in these leaves!
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 white beans and added onions since mine did not have many. I omitted the rest of the seasonings since my collards had plenty of flavoring. I then added broth and water and turned this into a soup. This is definitely a recipe that can be used with leftovers. Great idea! Thanks for sharing!
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. Ohtherwise, followed it to a T! Flavorful, healthy, and easy makes this a recipe for the file. Everyone loved this! Thank you for sharing!
* Percent Daily Values are based on a 2,000 calorie diet.
Collard Greens with White Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 7
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