Braised Collards, Potato & White Beans

Braised Collards, Potato & White Beans
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.
Recipe Credit: . Photo Credit: Emily Weeks, RDN, LD.
Summary
  • Servings
    4 Servings
  • Serving size
    1 1/2 cups potatoes and greens per serving
Nutrition Facts

Nutrition Facts

4 Servings

  • Serving Size
    1 1/2 cups potatoes and greens per serving
  • Amount per serving Calories 370

  • Total Fat 8g
    • Saturated Fat 1g
    • Trans Fat 0g
  • Cholesterol 0mg
  • Sodium 430mg
  • Total Carbohydrate 64g
    • Dietary Fiber 12g
    • Total Sugars 5g
    • Added Sugars 0g
  • Protein 14g
  • Potassium 1450mg
  • Phosphorus 210mg

Choices/Exchanges: 3 Starch, 2 Nonstarchy vegetable, 1 Protein, 1/2 Fat

Ingredients

Ingredients

  • collard greens
    1 lbs
  • white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))
    1 tbsp
  • olive oil
    2 tbsp
  • yellow onion ((about 4oz, as purchased), cut into large chunks)
    1 whole
  • dried oregano
    1 tsp
  • tomatoes ((each weighing about 3 1/2 oz as purchased), small diced)
    3 whole
  • water
    1/4 cup
  • White Beans ((15 oz))
    1 can
  • crushed red pepper flakes ((use for garnish))
    1/2 tsp
  • potatoes ((about 13 oz each, as purchased), cut into large chunks)
    3 bunch
Directions

Directions

  1. To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.

  2. Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.

  3. Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.

  4. Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.

  5. Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.

  6. Stir in white beans. Garnish with crushed red pepper if desired.

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