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Chef Linda
Linda Soper-Kolton, Chef, came to the Sanctuary as a guest chef to share her love of compassionate cooking in our then-fledgling culinary program. Lured by the magic of the Sanctuary, her love of animals and the urgency of our mission, Linda stayed on to lead and grow the culinary program, inspiring and educating with love, patience, and delicious food.
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Cannellini and Collard Greens Stew

By Chef Sara

This flavorful Cannellini and Collard Greens Stew, aside from being incredibly delicious and quick to make, is a nutritional powerhouse. Iron-rich cannellini beans mingle with calcium-rich collard greens, while the addition of tomatoes and red bell peppers contribute the vitamin C necessary for aiding in the absorption of plant-based iron. Served over quinoa, another great source of iron, this is a nourishing dinner you’ll turn to again and again. While this dish would be hearty and comforting in the winter, it's the perfect summer meal when collard greens are at their abundant best!  

Ingredients

 1 tbsp olive oil
 2 cups 2 red onions, finely chopped
 2 red bell peppers, chopped
 1-inch piece of fresh ginger, peeled and minced
 4 cloves garlic, minced
 1 tsp chili powder
 ½ tbsp smoked paprika
 1 tsp cayenne pepper, to taste
 3 cups vegetable stock or water
 1 (15.5 ounce can) diced tomatoes
 1 large bunch (about 1 pound) collard greens, cut into bite-size pieces, stems included
 1 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 3 cups 2 (15.5 ounce cans) cannellini beans, drained and rinsed

Directions

1

Heat the olive oil in medium-large saucepan or Dutch oven over medium-high heat. When hot, add the onions and a pinch of salt, and cook until softened and translucent, 7 to 10 minutes. Add the bell pepper, ginger, and garlic, and cook a few minutes more, until the pepper is just beginning to soften. Stir in the spices, stock, tomatoes, collard greens, salt, and pepper to taste, and mix well. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes.

Add the cannellini beans, and let simmer, covered, for an additional 10 minutes to allow the flavors to blend. Taste, adjust salt and pepper as needed, and serve.

Cannellini and Collard Greens Stew
IngredientsDirections

Cannellini and Collard Greens Stew

DifficultyEasyCook Time40 mins
YIELDS
6 to 8 servings

INGREDIENTS

 1 tbsp olive oil
 2 cups 2 red onions, finely chopped
 2 red bell peppers, chopped
 1-inch piece of fresh ginger, peeled and minced
 4 cloves garlic, minced
 1 tsp chili powder
 ½ tbsp smoked paprika
 1 tsp cayenne pepper, to taste
 3 cups vegetable stock or water
 1 (15.5 ounce can) diced tomatoes
 1 large bunch (about 1 pound) collard greens, cut into bite-size pieces, stems included
 1 ½ tsp salt, plus more to taste
 Freshly ground black pepper, to taste
 3 cups 2 (15.5 ounce cans) cannellini beans, drained and rinsed

DIRECTIONS

1

Heat the olive oil in medium-large saucepan or Dutch oven over medium-high heat. When hot, add the onions and a pinch of salt, and cook until softened and translucent, 7 to 10 minutes. Add the bell pepper, ginger, and garlic, and cook a few minutes more, until the pepper is just beginning to soften. Stir in the spices, stock, tomatoes, collard greens, salt, and pepper to taste, and mix well. Bring to a boil, then cover, reduce the heat to low, and simmer for 20 minutes.

Add the cannellini beans, and let simmer, covered, for an additional 10 minutes to allow the flavors to blend. Taste, adjust salt and pepper as needed, and serve.

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