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Collard greens with white beans and sausage

 
Collard greens with white beans and sausage
Image ©
This recipe belongs to the top 10% of the healthiest recipes.healthy
 
One serving costs about $4 One serving costs about $4

$4.00 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 gluten-free,healthy,gluten free side dish Southern
spoonacular Score:86%

Spoonacular Score: 86%

 

Collard Greens can be paired with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare. You could try Red Tail Ridge Estate Dry Riesling. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 19 dollars per bottle.

Red Tail Ridge Estate Dry Riesling

Aromas of lime juice, Meyer lemon, nectarine, and candied ginger. Softer mineral notes with vanilla and poached pear follow with a bit of starfruit. On the palate, more lime and stone fruit are present, coupled with dried pineapple, white cranberry and touches of brown spices. Acidity hits mid-palate uplifting the mouth-filling texture and extending the finish with white flowers and guava.

» Get this wine on Wine.com

Ingredients

Servings:
14.11 oz
14.11 oz white dried beans
white dried beans
2 medium
2 medium onions
onions
1 small
1 small carrot
carrot
1
1  thyme sprig
thyme sprig
1
1  rosemary sprig
rosemary sprig
1
1  rosemary sprig
rosemary sprig
1
1  bay leaf
bay leaf
1
1  bay leaf
bay leaf
1.59 qt
1.59 qt water
water
1
1  vegetable stock cube
vegetable stock cube
2 Tbs
2 Tbs butter
butter
1 Tbs
1 Tbs olive oil
olive oil
3
3  garlic cloves
garlic cloves
10.58 oz
10.58 oz collard greens—stems cut
collard greens—stems cut
10.58 oz
10.58 oz smoked quality sausage
smoked quality sausage
0.5 tsps
0.5 tsps lime zest
lime zest
2 Tbs
2 Tbs fresh lime juice
fresh lime juice
0.5 tsps
0.5 tsps black ground pepper
black ground pepper
14.11 oz white dried beans
14.11 oz
white dried beans
2 medium onions
2 medium
onions
1 small carrot
1 small
carrot
1  thyme sprig
1
thyme sprig
1  rosemary sprig
1
rosemary sprig
1  rosemary sprig
1
rosemary sprig
1  bay leaf
1
bay leaf
1  bay leaf
1
bay leaf
1.59 qt water
1.59 qt
water
1  vegetable stock cube
1
vegetable stock cube
2 Tbs butter
2 Tbs
butter
1 Tbs olive oil
1 Tbs
olive oil
3  garlic cloves
3
garlic cloves
10.58 oz collard greens—stems cut
10.58 oz
collard greens—stems cut
10.58 oz smoked quality sausage
10.58 oz
smoked quality sausage
0.5 tsps lime zest
0.5 tsps
lime zest
2 Tbs fresh lime juice
2 Tbs
fresh lime juice
0.5 tsps black ground pepper
0.5 tsps
black ground pepper

Equipment

pot
pot
pot
pot


Instructions

Read the detailed instructions on

Price Breakdown

Cost per Serving: $1.97
Ingredient
400 grams white dried beans
2 mediums onions
1 small carrot
1 thyme sprig
1 rosemary sprig
1 rosemary sprig
1 bay leaf
1 bay leaf
1 vegetable stock cube
2 Tbs butter
1 Tb olive oil
3 garlic cloves
300 grams collard greens—stems cut
300 grams smoked quality sausage
½ teaspoons lime zest
2 Tbs fresh lime juice
½ teaspoons black ground pepper
Price
$2.00
$0.48
$0.09
$0.05
$0.01
$0.01
$0.02
$0.02
$0.10
$0.24
$0.17
$0.20
$0.99
$3.11
$0.08
$0.25
$0.03
$7.87

Nutritional Information

Quickview
701 Calories
35g Protein
30g Total Fat
74g Carbs
67% Health Score
Limit These
Calories
701k
35%

Fat
30g
47%

  Saturated Fat
11g
71%

Carbohydrates
74g
25%

  Sugar
5g
6%

Cholesterol
68mg
23%

Sodium
910mg
40%

Get Enough Of These
Protein
35g
71%

Vitamin K
338µg
322%

Folate
502µg
126%

Manganese
2mg
124%

Vitamin A
6053IU
121%

Fiber
19g
79%

Iron
11mg
66%

Potassium
2242mg
64%

Copper
1mg
58%

Magnesium
232mg
58%

Vitamin B1
0.71mg
48%

Calcium
457mg
46%

Phosphorus
427mg
43%

Vitamin C
34mg
42%

Zinc
5mg
37%

Selenium
24µg
35%

Vitamin B6
0.69mg
34%

Vitamin B2
0.4mg
24%

Vitamin B12
1µg
19%

Vitamin B3
3mg
18%

Vitamin E
2mg
18%

Vitamin B5
1mg
14%

Vitamin D
0.83µg
6%

covered percent of daily need

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