Greens and Beans with Rosemary and Thyme

Greens and Beans with Rosemary and Thyme

Health Rating
Prep Cook Ready in Servings
5 min 20 min 25 min 4
Scheduled for:
Dinner on Monday
Dinner on Wednesday
Dinner on Friday
Dinner on Sunday

Ingredients for 4

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1/8 tsp Black pepper
4 cup chopped Collard greens
3 clove(s) Garlic (finely chopped)
1/4 tsp Hot pepper (chili) flakes
4 cup Kale (stems removed, chopped)
1 tsp Rosemary, fresh (finely chopped)
1 tsp Thyme, fresh (finely chopped)
3/4 cup Vegetable stock/broth, low sodium
1 can (15oz) White beans, canned (drained, rinsed)
1 ring White onion (chopped)


Bring broth to a simmer in a large, high-sided skillet over medium-high heat. Add onion and garlic and cook until tender, stirring occasionally, about 7 minutes.

Stir in greens, in batches if needed, along with beans, rosemary, thyme and crushed red pepper. Cover, reduce heat to medium and cook 5 minutes, stirring once. Uncover and cook another 2 minutes or until greens are very tender.

Stir in black pepper and serve.

Nutrition Facts

Per Portion

Calories 186
Calories from fat 10.2
Calories from saturated fat 5.6
Total Fat 1.1 g
Saturated Fat 0.6 g
Trans Fat 0
Polyunsaturated Fat 1.3 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 65 mg
Potassium 889 mg
Total Carbohydrate 32 g
Dietary Fiber 8.4 g
Sugars 0.6 g
Protein 11.7 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 2.0

Energy sources

Recipe from:
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Meal Garden, 326 1/2 Bloor Street West, Unit 4, Toronto, Ontario, M5S 1W5, Canada