Tangy Braised Collard Greens with White Beans and L

Name: Tangy Braised Collard Greens with White Beans and Lime
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound small dried white beans, such as French navy beans, picked over; 3 medium onions, 2 thinly sliced; 1 small carrot; 1 thyme sprig; 1 rosemary sprig; 1 bay leaf; 1 quart chicken stock or low-sodium broth; Salt and freshly ground pepper; 3 tablespoons unsalted butter; 2 tablespoons extra-virgin olive oil; 5 garlic cloves, thinly sliced; 5 pounds tender collard greensstems and inner ribs removed, leaves cut into 1-inch ribbons; 1 teaspoon finely grated lime zest; 1/4 cup fresh lime juice

Servings: persons

1 pound small dried white beans, such as French navy beans, picked over
3 medium onions, 2 thinly sliced
1 small carrot
1 thyme sprig
1 rosemary sprig
1 bay leaf
1 quart chicken stock or low-sodium broth
Salt and freshly ground pepper
3 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
5 garlic cloves, thinly sliced
5 pounds tender collard greensstems and inner ribs removed, leaves cut into 1-inch ribbons
1 teaspoon finely grated lime zest
1/4 cup fresh lime juice

1
In a large pot, cover the beans with 2 inches of water and bring to a boil.
2
Remove from the heat, cover and let stand for 1 hour.
3
Drain the beans and return them to the pot.
4
Add the whole onion, carrot, thyme, rosemary and bay leaf.
5
Add the stock and 2 cups of water and bring to a boil.
6
Simmer over low heat until the beans are nearly tender, about 30 minutes.
7
Season with salt and pepper.
8
Drain the beans and reserve the cooking liquid.
9
Discard all of the other solids.
10
In a very large pot, melt the butter in the olive oil.
11
Add the sliced onions and garlic and season with salt and pepper.
12
Cook over moderately high heat, stirring occasionally, until softened, about 6 minutes.
13
Add the collards and cook, tossing, until wilted slightly.
14
Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 1 hour.
15
Add the beans and the remaining bean cooking liquid to the pot and cook until the beans are tender, about 30 minutes.
16
Stir in the lime zest and juice, season with salt and pepper and serve.

620

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 pound small dried white beans, such as French navy beans, picked over, 3 medium onions, 2 thinly sliced, 1 small carrot, 1 thyme sprig, and more.

Yes, Tangy Braised Collard Greens with White Beans and Lime falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Tangy Braised Collard Greens with White Beans and Lime

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions