Beans & Collards


I don’t cook with collards much but when I do I’m reminded how much I enjoy them.  They are perfect in stews and soups.  Their bitter flavor mellows out as they cook and they retain their shape.  As with all dark leafy greens they are numerous health benefits so really you can’t eat too many of them.  Anti-oxidant support, anti-inflamitorry support, vitamin K, vitamin A, vitamin C, fiber, calcium, and manganese just to name a few.  They also provide the body with iron and potassium.  In other words eat your greens!


Here I cooked down a few cans of soup beans (a mixture of red beans, great northern beans, barley, and lentils) with green onion, carrot, celery, collards, and two links of chicken bratwurst.  I recently discovered Dogfish Head Brats in Whole Foods.  They are delicious!!!!  I opted for the Off-centered Brats – a chicken bratwurst made with feta cheese, mint, spinach, & Dogfish Head Midas Touch.  I love their Midas Touch beer and these sausages did not disappoint.  The flavor was perfect almost smokey going surprisingly well with this dish.

I served this with fresh tomato, cucumber, and grated colby cheese.  During my last grocery run I found organic Persian seedless cucumbers which do not cause endless burping.  This is major excitement for me and I have been eating them on everything!  They are mild in flavor and add the perfect crunch.


Beans & Collards

  • 2 15oz can soup beans, I use Westbrae Natural
  • olive oil
  • 4 green onions, chopped
  • 2 large celery stalks, chopped
  • 1 cup chopped shredded carrot
  • 2 links chicken bratwurst, I use Dogfish Head Off-Ceneterd Brats, chopped
  • 10 oz chopped collard greens
  • 2 tablespoons Better Than Bouillon chicken base
  • 3 cups water
  • s&p
  • cucumber, chopped
  • tomato, chopped
  • colby cheese, grated
  1. Rinse and drain cans of beans.  Set aside in colander.
  2. In a pot heat up 1 tablespoon of oil over medium-high heat.  Once warm add the onion, celery, and carrot.  Continue to cook 3-5 minutes until fragrant and starting to brown.
  3. Stir in the beans, chicken brats, chicken base, and collard greens.  Season with s&p and mix well.
  4. Add 2 cups of water and reduce heat to a low simmer.  Cover and cook 20 minutes stirring often.  If needed add more water to prevent beans from sticking.  I used about 3 cups.
  5. Serve with cucumber, tomato, and cheese.

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