Best 6 Collard Greens With White Beans Recipes
Discover our extensive collection of collard greens with white beans recipes, a delightful combination that offers a symphony of flavors and textures. From classic Southern recipes infused with smoky bacon and aromatic spices to innovative vegan variations featuring creamy coconut milk and tangy lemon, our culinary journey takes you through a world of taste sensations.
Explore the traditional Southern-style Collard Greens and White Beans recipe, where tender collard greens are simmered in a flavorful broth enriched with smoked ham hocks, smoked turkey, and a hint of spice. Alternatively, delight in the Vegan Collard Greens and White Beans, a plant-based rendition that boasts a rich and satisfying broth made from vegetable broth, creamy coconut milk, and a medley of spices.
For those seeking a lighter option, our Collard Greens with Cannellini Beans recipe offers a delicate balance of flavors, featuring tender collard greens, hearty cannellini beans, and a zesty lemon-herb dressing. If you prefer a heartier dish, the Collard Greens and Sausage with White Beans recipe combines savory sausage, tender collard greens, and creamy white beans in a comforting and flavorful stew.
Indulge in the uniqueness of our Portuguese Collard Greens and White Beans recipe, which showcases the vibrant flavors of Portugal with its vibrant blend of spices, smoky paprika, and piri piri peppers. Experience a taste of the Mediterranean with our Mediterranean Collard Greens and White Beans recipe, where fresh herbs, juicy tomatoes, and briny olives create a vibrant and aromatic dish.
Each recipe in this collection presents a distinct culinary adventure, offering diverse flavor profiles and cooking techniques to suit every palate and preference. Whether you're a seasoned home cook or just starting your culinary journey, our collard greens with white beans recipes will guide you towards creating delicious and memorable meals.
WHITE BEAN SOUP WITH SAUSAGE AND COLLARDS
You can keep everything you need for this dish on hand -- sausage and collards in the freezer, canned beans, onion, and vinegar in the pantry.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 35m
Number Of Ingredients 7
Steps:
- Cook sausage and onion in a large saucepan over medium heat, covered, stirring occasionally, until fat renders, 8 to 10 minutes. Uncover and continue cooking, stirring occasionally, until browned, 5 to 7 minutes more. (If bottom of pan starts to burn in spots, sprinkle with water and scrape up blackened bits.)
- Add collard greens, beans, and 4 cups water; season with salt and pepper. Bring to a boil, reduce heat, and simmer until soup is slightly thickened, 5 to 7 minutes. Adjust consistency of soup with water, if necessary. Stir in red-wine vinegar, and serve with toasted bread slices, if desired.
Nutrition Facts : Calories 370 g, Fat 18 g, Fiber 9 g, Protein 24 g
MINESTRONE WITH COLLARD GREENS AND WHITE BEANS
Instead of the usual escarole or kale, use hearty collards in this familiar soup. The greens' slight bitterness plays nicely against the creamy beans and sweet tomatoes.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 40m
Number Of Ingredients 11
Steps:
- In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
- Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.
Nutrition Facts : Calories 260 g, Fat 4 g, Fiber 10 g, Protein 14 g
STEWED COLLARD GREENS AND WHITE BEANS
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
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 WHITE BEANS QUESADILLA
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
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
PASTA WITH ANDOUILLE SAUSAGE, BEANS AND GREENS
Highly seasoned Andouille sausage makes this pasta extra-zippy, while white beans and collard greens give it a rustic flair. They are not ingredients typically used in pasta, but this dish may become part of your regular rotation once you try it. This one-dish dinner is perfect for cold, cozy nights when you want something hearty to stick to your bones, but it will satisfy any time. Swirling in lemon juice and olive oil just before serving adds freshness and ties all of the flavors together.
Provided by Vallery Lomas
Categories weekday, pastas, sausages, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to the package's instructions.
- Meanwhile, heat oil in a large heavy-bottomed skillet over medium-high. Add sausage and cook, stirring occasionally, until browned, 5 to 7 minutes. Add shallot and garlic and cook, stirring often, until translucent, about 2 minutes.
- Add collard greens and toss to wilt, 2 to 3 minutes. Season with salt and pepper. Add the thyme, cannellini beans and tomatoes and toss to warm through. Season again with salt and pepper to taste.
- Reserve 1/2 cup pasta water and drain pasta. Return pasta to the empty pot and set over medium-low. Add the sausage mixture and toss to combine, gradually adding the reserved pasta water as needed to create a sauce.
- Remove from the heat and sprinkle with parsley, chives, lemon zest and Parmesan. Season with salt and pepper to taste. Divide among bowls, drizzle with olive oil and serve with lemon wedges.
WHITE BEAN AND COLLARD SOUP
This is an ideal soup for roasted stock, if you're able to make some. Other beans you can use in this recipe: split peas, black-eyed peas, pinto or any pink bean, or black beans.
Provided by Emily Weinstein
Categories dinner, lunch, soups and stews, main course
Time 1h30m
Yield 8 or more servings
Number Of Ingredients 7
Steps:
- Drain the beans if you soaked them, then put them in a large, deep pot over medium-high heat. Add the ham bone, stock and onions. Bring to a boil, then lower the heat so the mixture bubbles steadily and cover partially. Cook, stirring occasionally, until the beans are very soft and any meat is falling off the bone, at least 1 hour; add more liquid as necessary so the mixture remains soupy.
- Turn off the heat; remove the bone from the pot and let cool slightly. Take all the meat off the bone, chop it, and set it aside. Mash or puree the beans, then return them to the pot along with the ham; reheat over medium heat until almost boiling.
- Add the collards, along with the garlic if you're using it, and cook until the greens are tender, about 10 minutes. Taste, adjust the seasonings, and serve.
Nutrition Facts : @context http, Calories 846, UnsaturatedFat 24 grams, Carbohydrate 54 grams, Fat 38 grams, Fiber 16 grams, Protein 72 grams, SaturatedFat 11 grams, Sodium 1061 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Use fresh collard greens for the best flavor and texture. If using dried collard greens, be sure to soak them in water for at least 30 minutes before cooking.
- Rinse the collard greens thoroughly before cooking to remove any dirt or debris.
- Remove the tough stems from the collard greens before cooking. This will make them more tender and easier to eat.
- Cook the collard greens in a large pot with plenty of water. This will help them to cook evenly and prevent them from becoming tough.
- Season the collard greens with salt, pepper, and other spices to taste. You can also add other ingredients, such as onion, garlic, or bacon, to enhance the flavor.
- Serve the collard greens hot with cornbread, rice, or your favorite side dish.
Conclusion:
Collard greens with white beans is a delicious and nutritious dish that is perfect for a cold winter day. The collard greens are tender and flavorful, and the white beans add a creamy texture and nutty flavor. This dish is also a good source of fiber, vitamins, and minerals. Whether you are serving it as a main course or a side dish, collard greens with white beans is sure to be a hit.
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