Collard Greens w/White Beans


5 of 5 (2)
member ratings
Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 398.0
  • Total Fat: 15.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 454.8 mg
  • Total Carbs: 52.6 g
  • Dietary Fiber: 16.6 g
  • Protein: 17.7 g

View full nutritional breakdown of Collard Greens w/White Beans calories by ingredient


Introduction

Good vegetarian meal--could replace use turnip greens, kale, swiss chard--whatever is available. Good vegetarian meal--could replace use turnip greens, kale, swiss chard--whatever is available.
Number of Servings: 2

Ingredients

    1 bunch collard greens
    1 15 oz can canneloni benas
    1 15 oz can diced tomatoes
    1 small onion, diced
    2 tbsp Extra Virgin Olive Oil
    3 cloves garlic
    1/4 cup balsamic vinegar
    1 tsp red pepper flakes
    salt and pepper to taste

Directions

Chop ends and tough stems from collards. Saute in olive oil till soft. Add garlic and diced onions and saute for two minutes. Open and drain the beans, and toss in pan with tomatoes (do not drain). Add collards and toss. Simmer for about 15 minutes--adding water from time to time to prevent the food from sticking to the pan.

Serve over rice or with a whole wheat pita. Enjoy!

Number of Servings: 2

Recipe submitted by SparkPeople user BABS44.

Member Ratings For This Recipe


  •  no profile photo


    Very easy to prepare. I will certainly make it again.
    - 3/6/13


  • no profile photo

    Incredible!
    Awesome! This was the first time I cooked collard greens. We really liked it. I "sauted" the onion, garlic & collard greens in low-sodium chicken boullion instead of olive oil. I also cooked the brown rice in chicken boullion. Delicious! Will definitely make again. - 2/14/12


  • no profile photo

    Incredible!
    I made this with kale instead of collards and without the red pepper flakes/balsamic vinegar (it isn't even mentioned when to add them in the recipe, but I didn't want to use either), and put it all in pita pockets, and it was very delicious. - 6/28/11