Cannellini and Collard Greens Stew
This flavorful Cannellini and Collard Greens Stew, aside from being incredibly delicious and quick to make, is a nutritional powerhouse.
Ingredients
- 1 tbsp olive oil
- 2 cup 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
- 1/2 tbsp smoked paprika
- 1/4 to 1/2 tsp cayenne pepper, to taste
- 3 cup 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 1/2 tsp salt, plus more to taste
- Freshly ground black pepper, to taste
- 3 cup 2 (15.5 ounce cans) cannellini beans, drained and rinsed
Instructions
- 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.
