Collard Greens and Beans
May 26, 2026
Tender greens simmered with apple cider vinegar and finished with creamy white beans for a simple, hearty skillet side.
This is an easy, adaptable greens recipe to keep in rotation when bunches are piling up in the fridge.
Note: all leafy greens work here. Use collards, kale, swiss chard, or mustard greens depending on what you have. Just adjust the cooking time a little, since collards usually take the longest and chard cooks the fastest.
Collard Greens and Beans
A straightforward stovetop dish with tender greens, a little tang from apple cider vinegar, and creamy Great Northern beans. Collards are classic here, but kale, swiss chard, or mustard greens can step in too.
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 lb collard greens, tough stems removed
- 1 cup water
- 2 tbsp apple cider vinegar
- 1 can (14 oz) Great Northern beans, drained and rinsed
- 1 tsp salt
- 1/4 tsp red pepper flakes
Method
- Heat the olive oil in a large saute pan over medium heat.
- Add the greens and cook for about 5 minutes, stirring as they begin to wilt.
- Pour in the water and apple cider vinegar, cover, and cook for about 25 minutes, until the greens are tender.
- Uncover, add the beans, and toss to combine.
- Season with salt and red pepper flakes, then serve warm.
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