Beans and Greens

Let's Get Cooking Cookbook
8 servings, 1 1/2 cups per serving
This delicious, vegetarian side dish packed with nutrients is the perfect pairing for your favorite main course!

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1. In a large pot, bring 1 cup water to a slow boil.

2. Add cut-up greens. Bring water back to a boil and simmer greens for 2-4 minutes. Drain well. Remove greens to a bowl.

3. Add garlic and oil to the pot and cook for 2-3 minutes on medium-low heat.

4. If using canned beans, drain and rinse beans.

5. Add drained greens, and the rest of the ingredients.

6. Bring back to low boil. Reduce heat. Simmer for 45 minutes.

7. Add more broth to make a soupy mixture (if needed).



2 bunches greens (collards, kale, escarole)--cleaned and cut up

2 cans or 4 cups cooked great northern beans

1 can or 2 cups cooked red kidney beans

4 cups chicken or beef broth (low sodium)

4 cloves garlic, diced or 1 teaspoon garlic powder

2 tablespoons olive oil

1/4 cup parmesan cheese

black pepper and red pepper to taste


Knife, large pot, measuring spoons, bowl

More About Collard Greens

How to Select

Check to be sure the leaves look crisp and fresh. Avoid leaves that look wilted or have brown spots or rust.

How to Store

Store in a plastic bag that has holes in it. A wet paper towel in the bag will keep the leaves fresh. Store in your crisper for up to 7 days

How to Prepare

Try steaming or moist stir-frying collard greens. Contrary to popular belief, collard greens can be eaten raw and used in place of lettuce or spinach in salads and on sandwiches.