Collard Greens with Black Beans
Elevate your plant-based meals with this vibrant and nutrient-packed recipe for Collard Greens with Black Beans! Tender collard greens are sautéed in aromatic spices like smoked paprika, cumin, and a touch of red pepper flakes, then simmered to perfection with hearty black beans and a splash of tangy apple cider vinegar. This Southern-inspired dish is both comforting and wholesome, boasting a rich, smoky flavor profile that pairs beautifully with rice or cornbread. Ready in just 45 minutes, this one-pot vegan recipe is perfect as a healthy side dish or a satisfying main course. Packed with vitamins, fiber, and plant-based protein, it’s a flavorful way to bring more greens to your table!
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Recipe Information
Ingredients
- 1 bunch (about 8-10 large leaves) collard greens
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 0.25 teaspoon crushed red pepper flakes
- 1 cup vegetable broth
- 15 ounces (1 can, drained and rinsed) black beans
- 1 tablespoon apple cider vinegar
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
Instructions
Wash the collard greens thoroughly to remove dirt and grit. Remove the tough stems from the center of each leaf and chop the leaves into bite-sized pieces.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Add the diced onion and sauté for 4-5 minutes until softened and translucent.
Stir in the minced garlic, smoked paprika, ground cumin, and crushed red pepper flakes. Cook for 1 minute until the spices are fragrant.
Add the chopped collard greens to the skillet, stirring to coat them in the onion and spice mixture.
Pour in the vegetable broth and reduce the heat to medium-low. Cover the skillet and let the greens cook for 10-12 minutes, stirring occasionally, until they are tender.
Stir in the black beans, ensuring they are evenly distributed. Cook uncovered for another 5 minutes, letting the flavors meld together.
Add the apple cider vinegar, salt, and black pepper. Adjust seasoning to taste if necessary.
Serve the collard greens and black beans warm, either as a side dish or over rice for a hearty main course.
Nutrition Facts
Calories |
5938 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.8 g | 106% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 21424 mg | 931% | |
| Total Carbohydrate | 983.9 g | 358% | |
| Dietary Fiber | 365.7 g | 1306% | |
| Total Sugars | 59.1 g | ||
| Protein | 359.9 g | 720% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3570 mg | 275% | |
| Iron | 96.0 mg | 533% | |
| Potassium | 1176 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
