Greens and Beans with Rosemary and Thyme

11 25 154
Ingredients Minutes Calories
Prep Cook Servings
5 min 20 min 4
Greens and Beans with Rosemary and Thyme
Health Highlights
A nutritious side or main that's high in nutrients and fiber.


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


  1. 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).
  2. Stir in collard greens and kale, in batches if needed, along with white beans, rosemary, thyme, and crushed hot pepper.
  3. 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 salt to taste. Serve as is or as a side with your choice of animal or plant-based protein (see notes).


Quick Tips:

Enjoy as a side dish or serve with brown rice, tofu, tempeh, grilled or canned salmon or chicken to make it a more filling meal.

Nutrition Facts

Per Portion

Calories 154
Calories from fat 14.2
Calories from saturated fat 2.1
Total Fat 1.6 g
Saturated Fat 0.2 g
Trans Fat 0
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 2.1 g
Cholesterol 0
Sodium 484 mg
Potassium 810 mg
Total Carbohydrate 28.7 g
Dietary Fiber 9.5 g
Sugars 1.5 g
Protein 11.0 g

Dietary servings

Per Portion

Meat Alternative 0.5
Vegetables 2.0

Energy sources


Meal Type(s)