Collard valley cooks green beans recipes - Side dishes

Author: Michael Berardi  

This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole.

Collard Greens & Beans

Collard Greens & Beans
I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this Southern staple on Thanksgiving. —April Burroughs, Vilonia, Arkansas
Provided by: Taste of Home
Total time: 75 minutes
Cook time: 55 minutes
Prep time: 20 minutes
Yields: 8 servings
Number of ingredients: 10
  • 2 pounds collard greens
  • 3 bacon strips, chopped
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2-1/2 cups water
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained
  • Calories: 145 calories
  • Fat: 5g fat (1g saturated fat)
  • Cholesterol: 7mg cholesterol
  • Sodium: 382mg sodium
  • Carbohydrate: 19g carbohydrate (5g sugars
  • Fiber: 7g fiber)
  • Protein: 7g protein. Diabetic Exchanges: 1 starch
How to cook:
  1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
  2. Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Notes: COLLARD VALLEY COOKS RECIPE VIDEOS, Explore Beth Zimmerman's board "COLLARD VALLEY COOKS RECIPE VIDEOS" on Pinterest. See more ideas about southern cooking, cooking, …

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Collard Greens & White Bean Soup

Collard Greens & White Bean Soup
This delicious collard greens & white bean soup recipe is a quick and easy way to use dark, leafy green vegetables that contain anti-cancer nutrients. Eaten with a chunk of wholegrain bread, this soup is a complete meal and is the perfect comfort food during cancer treatment and beyond. It can also be used over several days, or frozen for when you need a light supper.
Provided by: Cook for Your Life Staff
Total time: 20 minutes
Prep time: 20 minutes
Yields: 0 servings
  • Calories: 1038 calories
How to cook:
  1. Pull the leaves from their stems. Cut the leaves into bite-sized pieces. Set aside.
  2. In a large Dutch oven, heat the oil over a medium-high flame until it starts to ripple. Add the rosemary. Let it sizzle for a moment, then add the onion, carrot, and potato. Mix well.
  3. Turn the heat down to medium-low. Cover and sweat the vegetables for 8-10 minutes or until they are soft and the onion is slightly golden. Stir every so often to prevent sticking or burning.
  4. Turn the heat up to medium high. Add the chopped garlic. Stir and cook for another 2 minutes until you start to smell its aroma. Add the collard greens and stir-fry until they start to wilt and soften.
  5. Add the stock and beans, plus their liquid if home-cooked. The beans and vegetables should be well covered with liquid but not drowned. Add a little extra water if needed. Bring the soup to a boil. Partially cover and turn the heat down to low. Simmer, stirring from time to time, for 20-25 minutes or until the greens are very tender.
  6. Adjust seasoning, then cook 5 minutes more. Mash some of the beans against the sides of the pan to thicken the soup slightly. Stir in the chopped parsley and remaining rosemary. Cook 1 minute, then turn off the heat. Let the soup sit, covered, for 5 minutes. Serve drizzled with a little olive oil, if desired.
Notes: HOW TO COOK CANNED GREEN BEANS ON THE STOVE, On the stovetop over medium heat place a small saucepan and the butter and bacon. Cook the bacon till crispy. Drain the water from the green …

Collards Casserole

Collards Casserole
While looking to incorporate collard greens into my diet, I decided to try a cross between basic sauteed collards and a green bean casserole. The results were super tasty, remained fairly light, and are a recipe I'll use to fit a lot more leafy greens into my diet.
Provided by: Lisa S
Total time: 52 minutes
Cook time: 42 minutes
Prep time: 10 minutes
Yields: 1 serving
Number of ingredients: 13
  • 1u2009½ tablespoons butter
  • ¼ cup all-purpose flour
  • ¾ cup milk
  • ½ teaspoon ground black pepper
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • ¼ cup minced red onion
  • 1 tablespoon minced garlic
  • ½ teaspoon red pepper flakes
  • ½ teaspoon ground black pepper
  • 3 cups chopped collard greens
  • 1 tablespoon balsamic vinegar
  • 1 cup French fried onions
  • Calories: 525.2 calories
  • Carbohydrate: 36.4 g
  • Cholesterol: 22.7 mg
  • Fat: 39.8 g
  • Fiber: 1.6 g
  • Protein: 3.4 g
  • Saturated Fat: 13.7 g
  • Sodium: 557.6 mg
  • Sugar: 3.4 g
How to cook:
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt 1 1/2 tablespoons butter in a small saucepan over medium heat. Add flour slowly, stirring until it forms a thick paste, about 4 minutes. Whisk milk into the paste until smooth with a gravy consistency, about 5 minutes. Stir in 1/2 teaspoon black pepper.
  3. Melt 1 tablespoon butter and olive oil in a large skillet over medium-high heat. Saute red onion, garlic, red pepper flakes, and 1/2 teaspoon black pepper until onion is browned, about 6 minutes.
  4. Mix collard greens into the skillet, in batches if necessary. Cook and stir until slightly wilted and all greens fit in the skillet, about 2 minutes. Add balsamic vinegar; reduce heat to medium-low. Cook, stirring occasionally, until greens are bright green and tender, 5 to 10 minutes more. Add enough gravy mixture to just coat the greens.
  5. Transfer cooked greens to a baking dish small enough so the greens can be piled 1 to 1 1/2 inches deep. Cover with French fried onions and press into the dish.
  6. Bake in the preheated oven until fried onions brown slightly, 20 to 30 minutes.
Notes: Collard Valley Cooks, By watching Tammy on Collard Valley Cooks, you will discover the world of southern cooking. Cooking is a trade learned by experience and example. A …

Collard Greens with White Beans

Collard Greens with White Beans
This is a vegan recipe for collard greens that is easy and fast.
Provided by: krs
Total time: 55 minutes
Cook time: 40 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 10
  • 2 tablespoons water, or more as needed
  • 1 ¼ cups chopped onion
  • 3 tablespoons minced garlic
  • 1 cube beef-flavored vegetarian bouillon
  • 7 ounces collard greens, chopped
  • 1 (14.5 ounce) can no-salt-added diced tomatoes
  • 1 ¼ cups water
  • salt and ground black pepper to taste
  • 1 (14.5 ounce) can great Northern beans, rinsed and drained
  • 1 teaspoon white sugar
  • Calories: 181.3 calories
  • Carbohydrate: 36 g
  • Fat: 0.8 g
  • Fiber: 8.8 g
  • Protein: 10.4 g
  • Saturated Fat: 0.2 g
  • Sodium: 41.6 mg
  • Sugar: 5.9 g
How to cook:
  1. Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
  2. Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
Notes: 19 Best Collard valley cooks ideas, Explore Gale Powers's board "Collard valley cooks", followed by 165 people on Pinterest. See more ideas about southern cooking, collards, cooking …
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