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Beans and Legumes

Zesty Collards and Beans
1 Tbsp. canola oil
1 yellow onion, chopped
3 garlic cloves, thinly sliced
1 tsp. whole cumin seeds
1/4 tsp. crushed red pepper flakes, or to taste
1 bunch (1 to 11/2 lbs.) collard greens, stems removed, chopped into 2-inch pieces
1 cup low-sodium vegetable broth
1 Tbsp. cider vinegar
2 tsp. grated lime zest
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1 (15 oz.) can reduced-sodium cannellini beans, rinsed and drained
lime and lemon wedges for garnish (optional)
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Zesty Collards and Beans

Zesty Collards and Beans

Zesty Collards and Beans
Three Stars Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:30 minutes
1. Heat oil in a large skillet over medium heat. Add onion and cook until softened and slightly browned, about 6 to 8 minutes. Stir in garlic and cumin and cook 30 seconds, stirring often. Add red pepper flakes and cook 30 seconds. Add collards, in batches if necessary, and heat until wilted, stirring often, about 4 minutes.
2. Add broth, vinegar, lime zest, salt, and black pepper to skillet. Bring to a simmer, reduce heat to medium-low, and cook, covered, until greens are very tender and most of the liquid has been absorbed, about 15 minutes. Stir in beans and heat through, about 2 minutes. Serve warm, at room temperature, or chilled with lime and lemon wedges in a separate bowl, if desired.
Source: Hannaford fresh Magazine, January - February 2015