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White Bean and Collard Green* Stew
Print Recipe
Prep Time
10
minutes
mins
Cook Time
40
minutes
mins
Course
Main Course
Servings
2
Ingredients
1
TB
Olive Oil
1
Small
Yellow Onion, peeled and chopped
2
Carrots, peeled and chopped
1/2
tsp
Thyme
1
tsp
Sea Salt
1
tsp
Black Pepper
2
Garlic Cloves, minced
1
Bunch
Collard Greens, washed, de-stemmed, cut into thin ribbons
1
14.5 oz
Can White Beans, rinsed and drained
4
Cups
Chicken or Vegetable Broth
1
tsp
lemon juice or vinegar
optional
Instructions
Heat a soup pot over medium-low heat. Add olive oil, onion and carrot. Season with salt, pepper and thyme. Sauté until the onion is fragrant and translucent.
Add the garlic and collard greens, and cook until greens are starting to wilt.
Add beans, tomatoes and broth and bring to a simmer. Simmer for 15-20 minutes until the carrots are cooked through. Taste and adjust seasoning.
Just before serving you can stir in 1 tsp of vinegar or lemon to brighten the flavors.
Notes
*If you're not a fan of collard greens, feel free to sub kale or chard.