Beans and Greens

Makes 4 servings


 1 teaspoon oil
 1 cup onion, chopped
 3 garlic cloves, chopped
 6 cups collard greens, chopped
 1 (15 ounce) can white beans, drained and rinsed
 1 cup low-sodium chicken broth
 1 tablespoon lemon juice or apple cider vinegar
 1/2 teaspoon black pepper or red pepper flakes
 1/2 cup parmesan cheese (optional)


  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic. Cook for 3 minutes.
  3. Add half of the greens. Cook for 2 minutes.
  4. Add the rest of the greens, white beans and chicken
    broth. Cover pot with a lid. Cook for 15 minutes.
  5. Before serving, add lemon juice or apple cider vinegar.
    Top with pepper and parmesan cheese, if using.

Tip: Serve beans and greens over pasta, rice or quinoa. Feel free to add extra vegetables to this recipe.

Recipe from: The Greater Pittsburgh Community Food Bank

This image has an empty alt attribute; its file name is HealthyPantryLogo_Color_horizontal-2.jpg