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Braised Collards, Potato & White Beans
10 prep time
20 cook time
4servings
Recipe by
Emily Weeks, RDN, LD
Photo by
Emily Weeks, RDN, LD
How to Make Braised Collards, Potato & White Beans
10 prep time
20 cook time
4servings
1 1/2 cups potatoes and greens per serving
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Step-By-Step Instructions:
- 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.
- Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
- Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
- Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
- Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
- Stir in white beans. Garnish with crushed red pepper if desired.
Nutrition facts
4 Servings
-
Serving Size
1 1/2 cups potatoes and greens per serving
- Amount per serving Calories 370
-
Total Fat
8g
- Saturated Fat 1.1g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 430mg
-
Total Carbohydrate
64g
- Dietary Fiber 12g
- Total Sugars 5g
- Added Sugars 0g
- Protein 14g
- Potassium 1450mg
- Phosphorous 210mg
Ingredients
collard greens
1 lbs
water
1/4 cup
tomato(es) ((each weighing about 3 1/2 oz as purchased), small diced)
3 whole
dried oregano
1 tsp
yellow onion ((about 4oz, as purchased), cut into large chunks)
1 whole
olive oil
2 tbsp
white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
1 tbsp
White Beans ((15 oz))
1 can
crushed red pepper flakes ((use for garnish))
1/2 tsp
potatoes ((about 13 oz each, as purchased), cut into large chunks)
3 bunch
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