How should I prepare the collard greens for this recipe?

De-stem the collards, then roll them tightly and cut them into ribbons before adding them to the pot.

Can I adjust the spiciness of these collards and white beans?

Yes, you can add crushed red pepper flakes to taste at step 3, and then again at the end of cooking if you desire more heat.

What is the purpose of the vegan Worcestershire sauce and maple syrup in this dish?

They add a unique savory and slightly sweet depth to the onions and garlic, creating a rich base for the collard greens.

What kind of vegetable broth should I use for this recipe?

The recipe suggests using a no- or low-sodium vegetable broth, or even a salt-free homemade broth, to control the overall seasoning.

When should I add the cannellini beans to the pot?

The cannellini beans are added after the collards have simmered for 30 minutes, and then cooked for an additional 5 minutes to heat through.

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Spicy Collards and White Beans
[Vegan]

Name: Spicy Collards and White Beans [Vegan]
Cook time: 30 min
Yield: 2
Ingredients: 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)

KW By: Kelly Williams

Author Bio

An ethical vegan with a love of good books, good craft projects, and good food,... Read More

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A close-up of a bowl of vibrant green spicy collards and creamy white cannellini beans, garnished with red pepper flakes.

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Spicy Collards and White Beans [Vegan]

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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... Read More

Ingredients You Need for 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)

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How to Prepare Spicy Collards and White Beans [Vegan]

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!