There’s really nothing like a big ol’ plate of beans ‘n greens to fill you up and make you feel super-duper healthy. Although I never ate collards growing up, I’m so glad to have discovered them as an adult! Packed full of calcium, iron, and vitamins A and C, they make a great nutrient-dense side dish, especially with the addition of cannellini beans!
Spicy Collards and White Beans [Vegan]
- 1 bunch collards, de-stemmed, rolled, and cut into ribbons
- 1/2 tablespoon olive oil
- 1/2 large yellow onion (about 7 oz), diced very finely
- 2 cloves garlic, minced
- 1 tablespoon vegan Worcestershire sauce
- 1/2 tablespoon pure maple syrup
- 2 cups no- or low-sodium vegetable broth (I use a salt-free homemade broth)
- Crushed red pepper flakes, to taste
- 8 oz cannellini beans (about half a can)
- In a large saucepan or small stockpot, heat the olive oil over medium heat and add the onions and garlic. Let cook for about 5 minutes, or until the onions are starting to get translucent. (You can prepare the collards during this time.)
- Add the vegan Worcestershire sauce and maple syrup and stir to coat the onions and garlic. Cook for another 3 minutes, or until most of the liquid is absorbed.
- Sprinkle in the red pepper flakes, then add the collards and broth to the pot. Bring the greens to a boil and then reduce the heat.
- Let the greens simmer uncovered for 30 minutes, checking them occasionally to ensure the liquid hasn’t boiled away. (If it’s getting low, add a few tablespoons more broth or water.)
- After 30 minutes, the liquid should be much lower, but the pot should not dry. Add the beans to the pot, stir, and cook for another 5 minutes.
- Taste and add more red pepper flakes if it’s not spicy enough for you. Eat!
If you’re using canned beans, feel free to throw the whole can in there; you’ll just have a higher bean-to-green ratio. Not that that’s a bad thing!