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Braised Collards, Potato & White Beans
15 min prep time
30-40 min cook time
4servings
How to Make Braised Collards, Potato & White Beans
The classic Italian peasant dish, beans and greens using fresh collard greens and cannellini beans and a little spice from red pepper flakes. A delicious side dish or light lunch.
15 min prep time
30-40 min cook time
4servings
1 1/2 cups potatoes and greens per serving
Print Recipe >
Step-By-Step Instructions:
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To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.
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Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
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Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
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Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
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Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
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Stir in white beans. Garnish with crushed red pepper if desired.
Nutrition facts
4 Servings
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Serving Size
1 1/2 cups potatoes and greens per serving
- Amount per serving Calories 170
- % Daily value*
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Total Fat
4g
5%
- Saturated Fat 0.5g 3%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 105mg 5%
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Total Carbohydrate
28g
10%
- Dietary Fiber 9g 32%
- Total Sugars 6g
- Added Sugars 0g 0%
- Protein 8g
- Potassium 880mg 19%
Ingredients
collard greens
1 lbs
white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
1 tbsp
Extra Virgin Olive Oil
1 tbsp
water
1/4 cup
yellow onion (cut into large chunks)
1 small
potatoes (cut into large pieces)
1 med
tomato(es) (diced)
3 med
dried oregano
1 tsp
reduced sodium white beans (cannellini or Great Northern) (drained and rinsed)
1, 15 ounce can
crushed red pepper flakes (optional)
1/2 tsp
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