*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Very yummy !!! I agree, probably not as much water as this called for, but other than that, delicious !! Thank you so much for sharing this...we are looking for more vegetables to add to our diet, and collard greens are supposed to be a wonderful source of vitamins !
I had leftover collard greens from Thanksgiving that were waaaayyy to spicy and I wanted a way to use them; not throw them away and this recipe was my answer. I used no-salt canned tomatoes and white beans and added onions since mine did not have many. I omitted the rest of the seasonings since my collards had plenty of flavoring. I then added broth and water and turned this into a soup. This is definitely a recipe that can be used with leftovers. Great idea! Thanks for sharing!
I used mixed greens, fresh tomatoes, beef broth and added sweet red peppers, black and green olives and marinated artichoke hearts and oregano, basil and thyme. Squeezed lemon juice over it when it was done and then drizzled olive oil to add some richness. Served with a Mediterranean quinoa and a glass of Pinot Grigio. Delish!
insaneley easey and delish!!! i mean who would think you could actually like collard greens or white beans for that matter! to wash the collards though i highly reccomend filling a sink with water and letting em soak for an hour to make sure all the grit is removed. you'll be amazed by how much sand are trapped in these leaves!
I didn't find this recipe fast as suggested. It took over 30 minutes of cooking plus preparation for a side dish. I followed the recipe exactly except I used an equal amount of frozen collards. For some reason after all of the cooking time I felt the collards still had quite a bit of a bite to them. I guess I will only use fresh from now on. I never tried the frozen before. After it was done it badly needed salt of some kind. I had some Adobo seasoning on my stove so I sprinkled some on. It wasn't bad but not a repeat a recipe. Just missing the texture and flavor for me. However a nutritionist would give this 2 thumbs up.
This was a tasty and healthy side for pork chops. A few minor changes: I used a 1lb. bag of chopped fresh collards and used a 1/2 c. of chicken broth to replace the water and bouillon cube. Ohtherwise followed it to a T! Flavorful healthy and easy makes this a recipe for the file. Everyone loved this! Thank you for sharing!
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