Diabetes Diet | Diet Plans & Nutritional Guidance for Diabetes

How to Make Braised Collards, Potato & White Beans

10 prep time

20 cook time

4servings

1 1/2 cups potatoes and greens per serving

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To prep the collards: Run each leaf under cold running water to clean. Slice the rib from the center of each leaf and chop the leaves into small pieces. Discard ribs. Add chopped leaves to a large bowl and cover with water; add a splash of vinegar. Let sit for 15 minutes.
Heat a large heavy pot (such as a Dutch oven) over medium heat and add the oil.
Add the onions to the pot and cook, stirring occasionally, until they begin to soften, 4–5 minutes.
Add drained collards and cook, stirring occasionally, until wilted, 3–4 minutes.
Add potatoes, oregano, tomatoes, and water. Cook on low heat, slightly covered, for 20–30 minutes, until potatoes are fork-tender.
Stir in white beans. Garnish with crushed red pepper if desired.

4 Servings

Ingredients

collard greens

1 lbs

water

1/4 cup

tomato(es) ((each weighing about 3 1/2 oz as purchased), small diced)

3 whole

dried oregano

1 tsp

yellow onion ((about 4oz, as purchased), cut into large chunks)

1 whole

olive oil

2 tbsp

white vinegar ((white vinegar, white wine vinegar, or apple cider vinegar))

1 tbsp

White Beans ((15 oz))

1 can

crushed red pepper flakes ((use for garnish))

1/2 tsp

potatoes ((about 13 oz each, as purchased), cut into large chunks)

3 bunch