Best Collard Greens Beans Recipes

STEWED COLLARD GREENS AND WHITE BEANS

Steps:

• Cover beans with 3 inches of water in a medium pot. Bring to a boil. Remove from heat and cover for 1 hour. Drain.
• Heat oil in a large pot over medium-high heat. Saute onion, garlic, and red pepper flakes until tender, about 4 minutes. Add collard greens in batches, stirring until wilted. Add beans, Parmesan rind, and water. Bring to a boil. Reduce heat and simmer, covered, until beans and greens are tender, about 1 hour 20 minutes. Season with salt and vinegar.

COLLARD GREENS WITH WHITE BEANS

Steps:

• Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
• Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

COLLARD GREENS & BEANS

Steps:

• Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

COLLARD GREENS AND BEANS

Steps:

• Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
• Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

COLLARD GREENS WITH WHITE BEANS AND SAUSAGE

Steps:

• Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water. Crumble in the vegetable cube, cover and bring to a boil. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
• Sauté sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
• Add the collards and cook, tossing, until slightly wilted.
• Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
• Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes. Just before serving, stir in the lime zest and juice. Season with pepper.

SAUTEED COLLARD GREENS AND GARBANZO BEANS

Steps:

• Heat olive oil in a nonstick skillet over medium heat. Add bell pepper and green onion; cook until onion is soft and whites are translucent, about 5 minutes. Add garbanzo beans and garlic; cook and stir for 5 minutes. Add collard greens; cook until greens wilt and turn bright green, 2 to 4 minutes.
• Transfer to a large serving bowl. Splash vinegar over greens and sprinkle with sea salt. Serve immediately.

THE BOMB SOUTHERN CHICKEN WITH RED BEANS AND RICE AND COLLARD GREENS

Steps:

• For the beans and rice: The night before cooking, put the beans in a large pot and add water to cover. Soak overnight in a cool place. Drain and rinse before using.
• Heat the olive oil in a large pot over medium heat. Add the onion, ham, sausage, celery, bell pepper and saute, stirring a few times, until the vegetables are tender but not browned. Stir in the cayenne and cook 1 minute. Add the beans, 3 cups of the chicken broth and tomatoes and stir. Add the thyme, sage and bay leaf. Bring the beans to a boil, then reduce the heat to medium low and cook the beans until tender but not too soft, about 1 1/2 hours. Remove the bay leaves. Season the beans with salt and pepper. Remove 1 cup of the cooked beans and mash them. Return them to the pot and stir to combine with the whole beans.
• During the last 20 minutes of cooking the beans, make the rice. Combine the rice, the remaining 2 cups of chicken broth and 2 cups of water in a large pot and bring to a boil. Reduce the heat to low, cover and cook until the rice is just tender throughout, about 20 minutes. Keep the rice and beans warm.
• For the collard greens: Place the ham hock in a large pot and add just enough water to cover. Bring to a boil, reduce the heat, cover with the lid slightly off and let simmer until the meat is very tender, about 1 1/2 hours. Remove the ham hock from the pot and add the collard greens, lemon, thyme, hot sauce and some freshly ground black pepper. Cover with the lid slightly off and cook the collards until tender, about 45 minutes. Remove the collards from the pot and reserve the cooking liquid.
• Shred the meat from the ham hock and reserve.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the shredded ham and cook until crisped up. Add the collards and stir. Add a few spoonfuls of the cooking liquid and stir. Turn off the heat, cover and keep warm.
• For the chicken: Preheat the oven to 400 degrees F.
• Combine the chicken broth, vinegar, Italian seasoning, garlic powder and cayenne in a baking dish. Season the mixture with some salt and pepper, add the chicken and toss to coat. Cover the dish tightly with foil and bake for 30 minutes. Reserve the cooking liquid from the baking dish.
• Heat the canola oil in a deep fryer to 350 degrees F or fill a heavy pot halfway with canola oil and heat it to 350 degrees F.
• Remove the chicken from the baking dish and pat it dry. Reserve the liquid in the baking dish. Deep fry the chicken until just browned and crispy. Drain on paper towels.
• Strain the cooking liquid from the baking dish into a small saucepan. Bring to a simmer and stir in the butter.
• To serve, stir a few splashes of vinegar or hot sauce into the collard greens. Spoon some rice on each plate, top with the beans and collards and finish with 2 chicken thighs. Spoon the chicken sauce over the top.

MINESTRONE WITH COLLARD GREENS AND WHITE BEANS

Steps:

• In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes.
• Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

COLLARD GREENS AND RED BEANS

Steps:

• Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
• Cover; cook 5 more minutes.
• Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
• Stir in salt, pepper and more hot sauce to taste.

COLLARD GREENS WITH BLACK BEANS

Steps:

• Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
• Chop onion and mushrooms and set aside.
• Combine beans and pasta sauce and set aside.
• Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
• Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
• Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
• Add black beans and pasta sauce to collard mixture and heat through.

BRAISED COLLARD GREENS WITH CRANBERRY BEANS AND ANDOUILLE SAUSAGE

Steps:

• 1. Heat oil in a large skillet over medium heat. Add sausage and garlic, and cook, stirring, until sausage is golden and garlic fragrant, about 3 minutes. 2. Stir in the broth and beans; simmer, covered, for 1 hour. Stir in the collards and continue to simmer, uncovered, until beans are tender and liquid has thickened, about 30 minutes longer. Season with salt, to taste. Serve with hot sauce, over rice.

COLLARD GREENS AND WHITE BEANS QUESADILLA

Steps:

• Toast tortillas in a large skillet until crisp, about 2 minutes per side.
• Top one tortilla with 1/4 cup cheese, collard greens and beans, and another 1/4 cup cheese. Top with remaining tortilla and toast until cheese is melted, about 6 minutes, flipping once. Serve with salsa.

MINESTRONE WITH COLLARD GREENS AND WHITE BEANS MINESTRONE WITH COLLARD GREENS AND WHITE BEANS

Steps:

• 1. In a large saucepan, heat oil over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 5 to 6 minutes. Add tomato paste, and cook, stirring, until onion is coated, about 30 seconds. Add collard greens, thyme, and red-pepper flakes. Cook, stirring, until collards start to wilt, 2 to 4 minutes. 2. Place 1/4 of beans in a bowl, and mash them with the back of a spoon (this will help thicken soup). Add all the beans to the pan, as well as tomatoes with juice and 4 cups water. Bring to a boil; reduce heat, cover and simmer, until collards are tender, 10 to 15 minutes. Season with salt and pepper; serve with grated Parmesan, if desired.

MOTTLED BEANS WITH COLLARD GREENS

Steps:

• Drain the beans; place them in a saucepan and add fresh water to cover. Bring them to a boil and simmer, covered, over low heat until half cooked, about 45 minutes. Set aside.
• Meanwhile, heat the oil in a wide, deep skillet. Add the onion, the chili and the frying pepper and cook three minutes, stirring occasionally. Add the garlic, tomato sauce, parsley and salt and simmer 10 minutes, stirring often.
• Drain the beans and reserve the cooking liquid. Add the beans and about one cup of liquid to the skillet, cover and continue cooking until the beans are tender.
• Soak and clean the collard greens. Shred the leaves finely to make about four cups. In a medium saucepan, bring three cups of water to a boil. Add the collards and cook 20 minutes. Drain the collards; add them to the skillet along with more reserved bean liquid, if necessary, and continue to cook for 10 minutes. Adjust the seasoning with salt and pepper.
• In a small saucepan, heat the butter to sizzling, add the Cayenne, swirl once and pour over the contents in the skillet. Serve hot or warm.

BRAISED COLLARD GREENS AND BACON-PEPPER PINTO BEANS

Steps:

• Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion to pan; cook until slightly caramelized, about 10 minutes. Stir in 2 cups stock, sugar, 1 1/2 teaspoons salt, and greens. Cover, reduce heat to medium-low, and cook until very tender, about 30 minutes, stirring occasionally. Stir in vinegar. Reserve 5 cups greens for Sautéed Snapper with Curried Greens and Smoky Potato and Greens Tacos. Cook bacon in a large saucepan over medium-high until crisp, about 5 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon. Mince remaining 3 garlic cloves. Add minced garlic, bell pepper, and chopped onion to drippings in pan; sauté 4 minutes. Stir in cumin; cook 1 minute. Stir in remaining 1/2 cup stock, remaining 1/4 teaspoon salt, beans, and black pepper; cook 4 minutes. Sprinkle with green onions and cooked bacon. Serve with collard greens and hot sauce, if desired.