Spicy beans & greens stew
1
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 6 • Difficulty: Easy
A plant-based source of calcium and iron, collard greens are a nutritional marvel packed with vitamins C, A, E, and K. Pair collard greens with creamy white beans for protein and you have a vegan dish that’s perfect for brunch, lunch, or dinner (or even a snack).
Ingredients
Olive oil
1 tbsp(s)
Onion
1 medium, thinly sliced
Crushed red pepper flakes
½ tsp(s)
Garlic
4 clove(s), large, finely chopped
Fat free reduced sodium vegetable broth
4 cup(s)
Carrots
3 medium, thinly sliced
Bay leaf
2 leaf/leaves, large
Table salt
¾ tsp(s)
Uncooked collard greens
8 cup(s), coarsely chopped (about 12 oz)
Canned cannellini beans
30 oz, (2 x 15 oz cans) rinsed and drained
Instructions
1
In a Dutch oven, heat the oil on medium. Add the onion and red pepper and cook until the onion is golden, 5 to 8 minutes, stirring occasionally. Add the garlic and cook for 2 minutes, stirring frequently.
2
Stir in the stock, carrots, bay leaves, and salt. Bring to a boil over high heat. Stir in the collard greens and return to a boil. Reduce heat to medium-low. Cover and cook until the collards are tender, 20 to 25 minutes.
3
Stir in the beans. Cook, uncovered, over medium heat until the beans are heated through, about 5 minutes. Discard the bay leaves. Divide the stew among 6 bowls.
4
Per serving (1 1⁄3 cups stew)
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