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The best recipe for Collard Greens and Beans
There isn’t much I can say that will make this dish seem extraordinary, but sometimes the best meals are the most simple to make!
Pretty soon gardens and farmers’ markets will be brimming with collard greens. I have high hopes for our garden this year, last year was somewhat of a flop! I don’t have much of a green thumb however, collard greens I can grow!
You can use collard greens a number of ways. Use raw in place of a wrap for a sandwich, mix into a green salad or sauté with shallots, garlic, lemon and dijon mustard as I did with this recipe. This dish would make a great side or you can serve over brown rice for a complete and healthy meal!
Collard Greens and Beans
The best recipe for Collard Greens and Beans
Servings 4
Calories 22kcal
Cost $
Ingredients
- a few gluggs of extra virgin olive oil
- 2 shallots minced
- 2 cloves garlic minced
- 1 head collard greens destemmed, chopped and rinsed (don’t pat dry, you want the leaves to have a little moisture on them)
- 1 lemon juiced
- 2 teaspoons dijon mustard
- 1 can cannellini beans rinsed and drained
- sea salt and pepper to taste
Instructions
- In a large skillet over medium heat add a few gluggs of extra virgin olive oil.
- Add shallots and sauté until translucent, stirring occasionally.
- Add garlic and sauté until fragrant, around 2 minutes.
- Next, add chopped collard greens and sauté until wilted, around 5 minutes.
- In a small bowl, whisk together lemon juice and dijon mustard. Pour over collard greens and stir to combine.
- Add cannellini beans and cook until heated through.
- Season with sea salt and pepper.
- Serve alone or over warm brown rice.
- Enjoy 🙂
Nutrition
Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 31mg | Potassium: 94mg | Fiber: 1g | Sugar: 2g | Vitamin A: 134IU | Vitamin C: 17mg | Calcium: 22mg | Iron: 0.4mg
As a registered dietitian and a devoted mother, my passion lies in promoting health and wellness. With a Master's degree in Human Nutrition, I advocate for a realistic, balanced approach centered around whole foods and plant-based eating, aiming to empower individuals with small, impactful changes for long-lasting well-being instead of restrictive diets.
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