Before moving to the South, I had never tried a collard green. If I was cooking with greens, it was all about spinach. After reading Eat to Live by Dr. Joel Fuhrman, I began incorporating more plants (especially leafy greens) into my diet. After a lot of experimenting I figured out which greens I liked and how best to cook them. Collards are definitely my favorite green!
Unfortunately, most collard green recipes are not very healthy. Don’t get me wrong, I love the smokey, bacon-y collard greens served at Carolina BBQ restaurants… but I wanted something easy and vegetarian. I found a recipe for Collard Greens with White Beans on AllRecipes.com and have altered it to suit my tastes. I’m in love with my fresh, vegan version of southern-style collard greens. This simple recipe has only five ingredients, and tastes delicious. My husband loves it so much that I make a double batch of these collards once a week. If you’re not in a vegetarian mood, these also taste great when you throw in 8 ounces of chopped ham.
First, remove the stems from one pound of collard greens. I fold them in half and rip the stems off, but you can use a knife for more precision. Chop the collards into large pieces, as if you were prepping romaine lettuce for salads. Rinse in a colander and dry a bit with a paper towel or salad spinner, but leave some moisture (it will help the collards steam).
Chop one medium yellow onion, dice 3-4 cloves of garlic (I use a garlic press instead), and chop 4-5 roma tomatoes (or you can substitute one can of no-salt added diced tomatoes). Spray a 5 quart saute pan with cooking spray and heat to medium-high. Once heated, add in the onions and saute for one or two minutes. Add in the garlic and saute until the onions are translucent. Begin to add the collard greens, stirring as you add them. You may have to add them in two or three batches, letting the greens wilt to make room for the rest of the collards.
Once the collards have wilted and turned a bright green, add in the chopped tomatoes (or one can of no-salt added diced tomatoes) and stir. Add salt and freshly ground black pepper to taste. Place the lid on the saute pan, reduce heat to low, and simmer for 30 minutes.
Add 1.5 cups of cooked pinto beans (or one can), stir, and replace the lid. Simmer for 5 minutes, or until collards are tender and the pinto beans are heated through. Remove from heat and serve. My husband and I eat big bowls of these yummy Collard Greens and Pinto Beans as a main course, but smaller portions could be served as a side-dish.
- 1 pound collard greens, chopped and rinsed
- 1 medium yellow onion, chopped
- 3-4 cloves garlic, minced
- 3-4 roma tomatoes, chopped (or one 15-oz can of no salt added diced tomatoes)
- 1.5 cups cooked pinto beans (or one 15-oz can)
- Spray a 5 quart saute pan with cooking spray, heat to medium-high.
- Saute onions for 1-2 minutes, add minced garlic and saute until onions are translucent.
- Add chopped collards and stir.
- When collards have wilted and reached a bright green color, add in tomatoes. Reduce heat to low, cover, and let simmer for 30 minutes.
- Stir in pinto beans, return lid and simmer for 5 minutes or until collard greens are tender and pinto beans are heated through.
- Remove from heat and serve. Enjoy!