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Collard Greens and Beans


Collard Greens and Beans

Serves: 2

Category: Main Dishes - Vegan
Author: www.drfuhrman.com
Tags: Anti-Cancer/High Micronutrient

Average Rating: 
Rated by: 15 members

Rate it: 
(Give a recipe one to five stars. Click the appropriate star to submit your rating)

Are collard greens the new kale? In this easy recipe, they shine with a distinguished supporting cast of onions, garlic, beans and tomatoes, all super foods in their own right.

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Ingredients:

1 large onion, sliced
3 cloves garlic, thinly sliced
1 bunch collard greens, stems removed and cut into 1/2 inch strips
1/4 teaspoon red pepper flakes or more to taste
1/2 cup low sodium or no-salt-added vegetable broth
1 1/2 cups cooked or 1 (15 ounce) can low sodium or no-salt-added cannellini beans
1 1/2 cups chopped tomato
2 tablespoons lemon juice

Instructions:

Heat 2-3 tablespoons water in a large saute pan or wok and water saute onion and garlic until tender. Add collards, red pepper flakes and vegetable broth, cover, and cook for 5 minutes. Add beans, tomatoes and lemon juice, cover and continue cooking for an additional 5 minutes or until collards are wilted and tender. Add additional vegetable broth if needed to prevent sticking.

Calories 276; Protein 17 g; Carbohydrates 53 g; Sugars 8 g; Total Fat 1.2 g; Saturated Fat 0.2 g; Cholesterol 0 mg; Sodium 67 mg; Fiber 14.9 g; Beta-Carotene 3379 ug; Vitamin C 57 mg; Calcium 270 mg; Iron 5.8 mg; Folate 264 ug; Magnesium 116 mg; Potassium 1341 mg; Zinc 2.4 mg; Selenium 3.7 ug

Comments (10):

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Steve Hoff

09/10/2014 10:47 PM

Rated this recipe:

I really like this recipe--came out great as is. For a salt free vegetable broth I used Lorna Sass's Basic Vegetable Stock (google to see the recipe). When reheating I added more stock to make it a soup. Another variation is sautéed some mushrooms and tofu, and add blood orange vinegar, pumpkin seeds, and raisins.

leonediroma

09/16/2014 08:17 PM

Rated this recipe: (no rating)

Steve Hoff: Yum, love your additions.

flakita

09/17/2014 05:14 PM

Rated this recipe:

I just made this and it is an honest recipe. Not really the best I made from this website but very healthy for sure. I used the garbanzos because I didn't have white beans. I ate it over a big salad. I will repeat it for sure. My husband went for seconds!

HealthHappy

12/01/2014 11:13 PM

Rated this recipe:

I wasn't a big fan of collard greens until I tried this recipe. I make a Swiss chard dish (my favorite recipe) with steamed Swiss chard, raisins, lemon zest and toasted pine nuts. I think I'll try it with collard greens next time.

codycaribou

11/02/2015 06:44 PM

Rated this recipe: (no rating)

I just made this and I used kale instead of collards because that is what I had. Other wise i did it as stated. My husband and I both loved it.

ddjoyceann

11/03/2015 09:14 AM

Rated this recipe:

This recipe was delicious. I used canned roman beans and tomatoes (what I had on hand) and pressure cooked for 2 minutes to tenderized the collards a bit more....wonderful! Stirred in lemon juice and heated through. Everyone enjoyed second helpings.

ctempesta2

10/15/2016 06:08 PM

Rated this recipe:

So much better than expected! The lemon gave it a fresh taste. I used some of the zest. Why waste? It is good for you.

Laury

07/02/2017 04:10 PM

Rated this recipe:

There are better dishes, but this one is definitely worth making. Very healthy. This is my first time eating collards. Raw I thought they were bitter but in this recipe they are delicious. The lemon absolutely makes this dish.

karen305

02/13/2018 08:23 PM

Rated this recipe: (no rating)

Great comfort dish! I have collards growing in my garden and this was quick easy and delicious.  I used some smoked paprika to give it a little southern smoked flavor. Thanks for this recipe. 

SkippyOne

03/03/2018 09:05 PM

Rated this recipe:

Quite tasty.  I doubled it and added green cabbage, broccoli, and celery, as well as some spices for heat:  Penzey's Berbere  blend and Bangkok blend.  Next time I'd add some mushrooms too.