Greens And Beans Skillet

One of the first things I bought for my tiny RV kitchen was my very own cast iron skillet. After a lifetime of watching women in my family cook memorable meals in cast iron, I knew I had to break it in with a staple meal from my childhood: greens and beans. This dish is grounded in tradition and simplicity, proving the humblest of ingredients can feed us well. I turned canned beans, collard greens, broth, and a few herbs into a deeply satisfying meal. It’s quick, unfussy, and easily adaptable. Serve it alongside roasted meat, BBQ, or let it hold its own as a vegetarian main. Add crispy bacon, because bacon, or leave it out.

Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here

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Ingredients:

(see printable recipe card down below)

SERVINGS: 4 | Start to finish: 30 minutes

• 3 bacon strips (rashers), cooked or precooked, optional

• 2 tbsp (30 ml) olive oil or coconut oil

• 1 cup (160 g) red (purple) onion, chopped

• 2 fresh garlic cloves, minced

• 2 lbs (900 g) collard greens, washed, torn and stems removed

• 2½ cups (600 ml) low sodium broth or water

• 1 tbsp (15 ml) apple cider vinegar

• Salt and pepper to taste

• ¼ tsp (0.5 g) cayenne pepper or red pepper flakes

• 1 can (425 g / 15 oz) no salt added white beans, drained and rinsed

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Real Talk: Collard Greens

Collard greens contain indole-3-carbinol, a compound that supports estrogen metabolism through the liver and helps the body clear excess estrogen — a direct perimenopause benefit.

How to Make This

1. Cook the bacon, drain and set aside.

2. If using fresh greens, remove and discard the center ribs and stems (compost them or feed to critters!). Cut or tear the leaves into bite size pieces. If using frozen greens, no need to thaw.

3. In 12-inch cast iron skillet over medium heat, heat the oil. Add the onion and garlic to the skillet; cook and stir until softened about 5 minutes. Add collard greens, broth, vinegar, salt, pepper and cayenne. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes, or until the greens are tender.

4. Add the beans and cook until heated through, about 2 minutes. Serve topped with crumbled bacon, if using.

Chef’s Tips

You can use mustard greens or turnip greens instead of collards. I don't recommend spinach because it is too delicate and won’t hold up against the other ingredients.

I prefer frozen greens instead of fresh greens. Freezing helps break down the texture which helps them cook more quickly.

Before You Go

Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here

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Collards and Beans with Bacon

Servings: 6

Author: Melissa

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This Collards and Beans with Bacon recipe makes a quick, flavorful side or vegetarian main dish full of vitamins, minerals and protein. It can easily be repurposed into a stew by adding rotisserie chicken chunks and low-salt chicken or vegetable broth.

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Ingredients

• 2 pounds collard greens
• 3 bacon strips (rashers), cooked or precooked bacon
• 1 small red (purple) onion, chopped
• 2 fresh garlic cloves, minced (not from a jar)
• 2- 1/2 cups water or low-sodium chicken broth or vegetable broth
• 1 tablespoon apple cider vinegar (I prefer Braggs brand)
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon cayenne pepper or red pepper flakes, optional
• 1 can (15 ounces) beans such as cannellini, navy or pinto, rinsed and drained

Instructions

1. If using fresh greens, remove and discard the center ribs and stems (compost them or feed to critters!). Cut or tear the leaves into bite size pieces. For frozen greens, thaw before cooking. You don’t have to chop them if you don’t want to.
2. In 12-inch cast iron skillet over medium heat, cook bacon until crisp, drain on paper towels and set aside OR use pre-cooked bacon by quickly heating it in the skillet to make it crispy, about 30 seconds, then set aside to use as garnish.
3. Add onion and garlic to the skillet; cook and stir until softened about 5 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water (or broth), vinegar, salt, pepper and cayenne, if using. Bring to a boil. Reduce heat to low and simmer, covered, about 20 minutes, or until the greens are tender.
4. Add the beans and cook until heated through, about 2 minutes. Serve topped with crumbled bacon.

Notes

• You can use mustard greens or turnip greens instead of collards. I don't recommend spinach because it is too delicate won’t hold up against the other ingredients.
• I prefer frozen greens instead of fresh greens from the produce section. Freezing helps break down the texture which helps them cook and soften more quickly than fresh greens and you can use only the amount you need which helps to eliminate waste!
• Sub ham for the bacon or omit meat for vegetarian
• Repurpose leftovers by adding low-sodium chicken broth or vegetable broth, a sprinkle of herbs of choice (thyme is nice) and shredded rotisserie chicken or leftover roasted pork loin or pork chops for a delicious stew

Nutrition Facts

Calories

113

Fat (grams)

5 g

Sat. Fat (grams)

2 g

Carbs (grams)

12 g

Fiber (grams)

7 g

Net carbs

5 g

Sugar (grams)

2 g

Protein (grams)

7 g

Sodium (milligrams)

295 mg

Cholesterol (grams)

7 mg

Vitamin D

0 µg

Vitamin E

4 mg

Magnesium

45 mg

Potassium

381 mg

Vitamin B12

0 µg

Vitamin K

661 µg

Vitamin C

55 mg

Folic Acid

0 µg

Iron

1 mg

Calcium

359 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

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greens, collards, beans, bacon, vegetarian, side dish, Southern recipes

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