Enjoy the comfort of classic American cooking with our version of Collard Greens and Beans. This recipe combines the earthy freshness of collards with the velvety texture of Great Northern beans.
It’s also great served with a simple pork chop or chicken breast. Sometimes, I like to pour hot sauce on mine and serve it with some traditional Southern food! Be advised, collard greens do need to be cooked a bit longer than kale, but most of the work is happily done for you! All they need is a little moisture, a covered large pot, and a bit of time. Voilà!
Table of Contents
Reasons to Love These Beans and Collard Greens
- Beans and Collard Greens are packed with vitamins, minerals, folate, and fiber.
- The combination of greens and beans offers a comforting, home-cooked meal feel, perfect for family dinners.
- Collard Greens and Beans are versatile. You can season and cook this dish in various ways.
Recipe Ingredients
- Collard Greens: These leafy greens are earthy with a hearty, chewy texture.
- Great Northern Beans: These beans have a mild, nutty taste and a creamy texture.
- Apple Cider Vinegar: This vinegar adds a tangy, slightly sweet flavor that brightens the dish.
See the recipe card for full information on ingredients and quantities.
Variations
- Beans Variation: For a slight twist, try using cannellini beans for their similar creaminess and delicate flavor. Navy beans and white beans are another excellent option, adding a mild taste and creamy texture. For a traditional Southern flair, black-eyed peas offer a firmer texture that contrasts well with the tender greens. Pinto beans provide earthy notes, and butter beans contribute a heartier bite and a touch of sweetness.
- Spice Variation: Consider experimenting with different spices. A dash of smoked paprika can add a smoky depth, while cumin brings a warm, earthy note. If you prefer a bit of warmth, a pinch of cayenne pepper can provide a subtle heat without overpowering. For a hint of freshness, try adding some dried thyme or oregano.
How to Make Collard Greens and Beans
Step #1: Heat the olive oil in a large sauté pan over medium heat. Once hot, add the collard greens and sauté for 5 minutes.
Step #2: Carefully pour 1 cup of water into the pan along with 2 tablespoons of apple cider vinegar. Cover the pan and let cook for 25 minutes.
Step #3: Remove the lid and add the beans to the pan. Toss well, then season with salt and red pepper flakes. Serve warm.
Expert Tip
For an added layer of flavor, consider sautéing some garlic and onions in the olive oil before adding the collard greens. This will give the dish a more aromatic and savory quality.
Frequently Asked Questions
Yes, you can include other vegetables like diced onions, tomatoes, spinach, or bell peppers for added flavor and nutrition.
Absolutely! Use chicken broth or chicken stock as a cooking liquid instead of water to add a rich, savory depth. However, be mindful of the salt content in these liquids, as it might necessitate adjusting the amount of added salt in the recipe.
Storage Info
Store the Collard Greens and Beans in an airtight container in the refrigerator; they’ll stay good for up to 3-4 days. To freeze, store in your freezer and it’ll keep well for about 2 months.
When reheating, you can do so in the microwave or on the stovetop. If frozen, thaw it in the refrigerator overnight before reheating. In the microwave, heat it in intervals, stirring occasionally. On the stovetop, reheat over medium heat, adding a bit of water or broth to prevent drying out.
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Collard Greens and Beans Recipe
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Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound collard greens - tough stems removed
- 2 tbsp apple cider vinegar
- 1 14 ounce can Great Northern beans, drained and rinsed
- 1 tsp salt
- 1/4 teaspoon red pepper flakes
Instructions
- Heat the olive oil in a large sauté pan over medium heat. Once hot, add the collard greens and sauté for 5 minutes.
- Carefully pour 1 cup of water into the pan along with 2 tablespoons of apple cider vinegar. Cover the pan and let cook for 25 minutes.
- Remove the lid and add the beans to the pan. Toss well, then season with salt and red pepper flakes. Serve warm.
NOTES
Nutrition
Cooked fast and turned into an easy side dish. Tangy, earthy, and good with anything grilled.
Collard greens are under used—-at least in the Pacific NW. Nice to see a recipe for them. I would have never thought to combine them with beans. Means for a tasty and hearty side dish.