Photo of Spicy beans & greens stew by WW

Spicy beans & greens stew

Total Time
40 min
5 min
35 min
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).


Olive oil

1 tbsp(s)

Uncooked onion(s)

1 medium, thinly sliced

Crushed red pepper flakes

½ tsp(s)

Garlic clove(s)

4 clove(s), large, finely chopped

Fat free reduced sodium vegetable broth

4 cup(s)

Uncooked carrot(s)

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


  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)