Description
A flavorful and hearty dish made with collard greens and cannellini beans, perfect as a side or main meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 pound collard greens, washed and chopped
- 1 can (15 ounces) cannellini beans, drained and rinsed
- 4 cups vegetable broth
- 1 teaspoon smoked paprika
- 1 teaspoon red pepper flakes (adjust to taste)
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar
Instructions
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the chopped collard greens to the pot and stir to combine with the onions and garlic. Cook for about 5 minutes, allowing the greens to wilt down.
- Pour in the vegetable broth and add the cannellini beans, smoked paprika, red pepper flakes, salt, and black pepper. Stir well and bring the mixture to a simmer.
- Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, stirring occasionally, until the collard greens are tender.
- Once the greens are cooked, stir in the apple cider vinegar for a touch of acidity. Taste and adjust seasoning if necessary.
- Serve hot as a side dish or over rice for a hearty meal.
Notes
- For a smoky flavor, add a few slices of cooked bacon or smoked sausage during the cooking process.
- For a vegetarian option, use vegetable broth and skip any meat additions.
- You can also add a squeeze of lemon juice before serving for extra brightness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg