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
MaterialsKnife, 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.
You Might Also Like
Apple Pistachio Crisp
Fruit-based desserts can contribute to making half your plate fruits and veggies. True to their name, Honey-crisp apples are sweet and crunchy, perfectly delicious raw, but also ideal in baking. And their sweetness lends potential to reducing added sugar, as we did with this apple crisp.
Butternut Squash Risotto
Butternut squash adds a nice splash of color and nutrition to this recipe. Butternut squash is an excellent source of vitamin A & C as well as a good source of fiber and potassium.