This is my first time ever having collard greens. I know I’m not alone in this and if you haven’t yet tried these leafy greens, I think it’s high time you do!
This collard greens and cannellini beans dish may not look super exciting, but let me tell you it is a very welcome addition to the recipe collection. I surely have been missing out and am happy to share with you this very easy collard dish that will win your heart!
Collard Greens and Cannellini Beans
I most definitely prefer my collards lightly cooked versus raw. They are far too bitter for me raw but once lightly sautéed they lend a beautiful smoky flavor that I find myself craving.
I’ve chosen to use cannellini beans here as they are mild, creamy and pair well with the other ingredients, but feel free to use another white bean of choice. Adding a tomato or two lends a bit more juices and color rounding out the dish perfectly. The lemon is essential in this recipe so please be sure to have a couple lemons on hand, or bottled lemon juice if need be.
This is a super simple, full of flavor dish that can easily act as a meal. Pair it with some warmed corn tortillas, naan or a slice of artisan bread and you’re good to go!
Collard Greens Nutrition & Benefits
Collard greens in a recent study outshined steamed kale, broccoli, brussels sprouts & mustard greens in its ability to aid the digestive tract helping to reduce the body’s cholesterol levels. There is not a lot of scientific literature on collards themselves, they are usually lumped together with other cruciferous vegetables, but they hold many benefits to your health as the world is finding out.
Three of the major benefits include: detox support, antioxidant powers and anti-inflammatory benefits. They are an excellent source of vitamin K, A, C, manganese, fiber and calcium. If you haven’t given these leafy greens a try, this recipe is a great way to add them into your diet.
Collard Greens and Cannellini Beans Ingredients
- 1 bunch collard greens
- 1 1/2 cups cooked or 1 can (15 oz.) cannellini beans
- 2 small heirloom tomatoes
- 1 shallot, sliced or 1/2 onion
- 1 tablespoon grapeseed or olive oil
- 2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
- 1/4 teaspoon garlic powder
- salt & pepper to taste
How To make Collard Greens and Cannellini Beans
Simply heat oil in a large wok over medium heat, add shallots and sauté until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another few minutes. Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I prefer my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
Serve in individual bowls. Top with a squeeze of lemon and lemon-pepper seasoning if on hand. IF not using lemon pepper, try adding a light dusting of almond parmesan on top. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.
That’s it, this collard greens and cannellini beans recipe is ultra simple, super delicious and ready in under 30 minutes!
COLLARD GREENS & CANNELLINI BEANS
Don’t let the simplicity of this dish fool you, it’s anything but boring! Easy to put together, full of flavor and will leave you craving more.
- Prep Time: 10 min
- Cook Time: 15 min
- Total Time: 25 minutes
- Yield: Serves 2 1x
- Category: Entree
- Cuisine: Vegan
Ingredients
- 1 bunch collard greens, stems removed and chopped
- 1 1/2 cups cooked or 1 can (15 oz.) cannellini beans, drained and rinsed
- 2 small heirloom tomatoes, sliced or diced
- 1 shallot, sliced or 1/2 onion, sliced
- 1 tablespoon grapeseed or olive oil
- 2 – 3 tablespoons lemon juice (1 large or 2 small lemons)
- 1/4 teaspoon garlic powder
- salt & pepper to taste
Instructions
Heat oil in a large wok over medium heat, add shallots and sauté 4 minutes or so, just until softened. Add collards, lemon juice, garlic powder, salt & pepper, cook another 4 minutes. Add tomatoes and beans, cook, stirring occasionally, until collards are lightly wilted or until beans and tomatoes are heated through. I like my collards al dente if you will and cooked for about 5 extra minutes. Ending cooking time will vary depending on how soft you like your collards.
Serve in individual bowls. Top with a squeeze of lemon and lemon-pepper seasoning if on hand. IF not using lemon pepper, try adding a light dusting of almond parmesan on top. Pair with warmed corn tortillas, naan or crusty bread and a tall glass of lemon water.
Serves 2.
NOTES:
If your bunch of collard greens is on the larger side, you may consider adding another can of beans.
Feel free to use sliced grape tomatoes, or sliced tomatoes on the vine. Whatever tomatoes you prefer or have on hand.
Add more garlic powder if you like, I didn’t measure and am guessing this is about how much I used.
Enjoy this simple and flavorful dish!
