This is one of my favorite quick and easy dinner recipes to make. It’s so hearty and flavorful, especially considering the simple plant-based ingredients. It’s also very nutritious – full of fiber, protein, vitamins, minerals, and antioxidants. In fact, the vitamin C from the tomatoes and greens helps your body absorb the non-heme (plant) iron from the beans and greens. You’ll get some bonus iron if you cook it in a cast iron skillet. If you haven’t tried collard greens lately, I highly encourage you to try them in this recipe. They are milder in flavor than oh-so-trendy kale, and actually higher in calcium and iron!

5 from 1 vote

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Stewed Beans and Greens

Course Main Course, Side Dish

Keyword Beans, dairy-free, dinner, easy, entree, plant-based, vegan, vegetables, vegetarian

Prep Time 8 minutes

Cook Time 22 minutes

Servings 4

Ingredients

• 1/2 yellow onion, diced
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 bunch greens, such as collard greens or kale chopped
• 1 15-ounce can white beans, rinsed and drained or 1 3/4 cup cooked white beans
• 1 tomato, chopped 1 cup
• 1 1/2 cups vegetable broth
• 1 teaspoon miso
• salt and pepper to taste

Instructions

1. Heat oil in a skillet over medium-high heat. Add onions and cook until they start to brown, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, 30-60 seconds. Add greens, tomatoes, and miso and cook for 2 minutes, or until greens start to wilt.

2. Add broth and beans and stir. Gently mash some of the beans, which will help thicken the liquid. Cook until greens are tender, tomatoes have broken down, and the sauce has thickened, about 15 minutes. If the sauce is pretty watery and clear, mash more of the beans to thicken. Add salt and pepper to taste.