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Beans & Greens Sauté

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Beans & Greens Sauté

AuthorChester County Food BankCategory,

In the Fall, especially after the first frost, Collard Greens are at their best - both sweet and tender. Collards are best prepared when cooked low and slow.

 1 bunch collard greens, stems removed, thinly sliced
 1 bunch mustard greens, stems removed, roughly chopped
 ½ cup water plus 1 cup water
 4 cloves garlic
 8-10 oz. Great Northern or Cannellini beans
 2 tbsp olive oil + 1 additional for serving
 salt & pepper to taste
 (optional) pinch of red pepper flakes
1

Heat a large skillet on medium high heat. Add water and collard greens and cover. Cook until collards are wilted and water is evaporated.

2

Add oil and garlic to the pan. Sauté for one minute.

3

Add mustard greens and beans and continue to cook for 2-3 minutes.

4

Add salt, pepper, and optional red pepper flakes to taste.

5

Add enough water to just cover the greens, about one cup.

6

Simmer for at least 15 minutes, up to 45 minutes.

7

Serve hot with drizzled olive oil. This dish can be served over rice or with crusty bread for dipping.

Ingredients

 1 bunch collard greens, stems removed, thinly sliced
 1 bunch mustard greens, stems removed, roughly chopped
 ½ cup water plus 1 cup water
 4 cloves garlic
 8-10 oz. Great Northern or Cannellini beans
 2 tbsp olive oil + 1 additional for serving
 salt & pepper to taste
 (optional) pinch of red pepper flakes

Directions

1

Heat a large skillet on medium high heat. Add water and collard greens and cover. Cook until collards are wilted and water is evaporated.

2

Add oil and garlic to the pan. Sauté for one minute.

3

Add mustard greens and beans and continue to cook for 2-3 minutes.

4

Add salt, pepper, and optional red pepper flakes to taste.

5

Add enough water to just cover the greens, about one cup.

6

Simmer for at least 15 minutes, up to 45 minutes.

7

Serve hot with drizzled olive oil. This dish can be served over rice or with crusty bread for dipping.

Beans & Greens Sauté

Additional Notes

If using dried beans, prepare in advance.  If using canned, drain and rinse.