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Collard greens with white beans and sausage

 
One serving costs about $1.96

$1.96 per serving

1 people like this recipe

1 likes

This recipe is ready in 105 minutes

Ready in 1 hour and 45 minutes

4 gluten-free,healthy,gluten free side dish Southern
spoonacular Score:83%

Spoonacular Score: 83%

 

If you have approximately 1 hour and 45 minutes to spend in the kitchen, Collard greens with white beans and sausage might be an outstanding gluten free recipe to try. One serving contains 701 calories, 36g of protein, and 31g of fat. For $1.96 per serving, you get a side dish that serves 4. It is brought to you by Foodista. 1 person has made this recipe and would make it again. Not a lot of people really liked this Southern dish. If you have lime zest, onions, collard greens, and a few other ingredients on hand, you can make it. With a spoonacular score of 74%, this dish is pretty good. Stewed Collard Greens And White Beans, Collard Greens And White Beans Quesadilla, and Collard Greens and Beans are very similar to this recipe.

Riesling, Sparkling Wine, and Zinfandel are my top picks for Collard Greens. 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. The J.J. Prum Wehlener Sonnenuhr Auslese Riesling with a 4.4 out of 5 star rating seems like a good match. It costs about 40 dollars per bottle.

J.J. Prum Wehlener Sonnenuhr Auslese Riesling

The quality was great in 2011 and thankfully the quantities were also good. The 2011 wines possess an outstanding balance: their ripe acidity is already well integrated, just as the fruit aromas and flavours, and the pronounced fine minerality. The characters of the different vineyard sites are expressed beautifully in this vintage.

» 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  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  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

  1. Soak your beans over night.
  2. The next day, slice 1 onion in half and slice the other onion.
  3. Place beans, onion halves, carrot, thyme and rosemary sprig and bay leaf in a large pot; cover the beans with 1500 ml of water.
  4. Crumble in the vegetable cube, cover and bring to a boil.
  5. Reduce the flame; simmer about 30 minutes over low heat until the beans are nearly tender.
  6. Drain the beans and reserve the cooking liquid. Discard all of the other solids. Set aside.
  7. Saute sliced onion and garlic in butter and olive oil for 6 minutes over moderately high heat, stirring occasionally.
  8. Add the collards (stems cut and leaves torn into small pieces) and cook, tossing, until slightly wilted.
  9. Add half of the reserved bean cooking liquid, cover and cook over low heat, stirring occasionally, until the collards are tender, about 50 minutes.
  10. Add the beans, sausage and the remaining bean cooking liquid to the pot and cook for 15 minutes.
  11. Just before serving, stir in the lime zest and juice. Season with pepper.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.96
Ingredient
400 grams white dried beans
2 mediums onions
1 small carrot
1 thyme sprig
1 rosemary sprig
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
$0.02
$0.10
$0.24
$0.17
$0.20
$0.99
$3.11
$0.08
$0.25
$0.03
$7.84

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • An average lime yields about 1.5 to 2 teaspoons of lime zest. If you're making key lime pie or something and end up with more zest than you need, freeze it!

  • You should not store your onions with your potatoes because the gases they emit will make each other spoil faster. For more information about selecting and storing onions, check out this lesson about onions in the academy.

  • If you find that you're always missing lime zest, purchase lime extract and substitute a 1/2 teaspoon extract for every tablespoon zest.

  • The average fresh lime contains 2 tablespoons of lime juice (just in case you are substituting bottled lime juice).

  • get more cooking tips

Green Tips

  • Beans freeze well, so don't throw out your leftovers!

  • Since pesticide residue is most likely to be stored in the skin/rind, it might be advisable to buy organic limes if you're using them for zest.

Disclaimer

Nutritional Information

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

Fat
30g
47%

  Saturated Fat
11g
71%

Carbohydrates
74g
25%

  Sugar
5g
6%

Cholesterol
68mg
23%

Sodium
915mg
40%

Get Enough Of These
Protein
35g
71%

Vitamin K
338µg
322%

Folate
501µg
125%

Manganese
2mg
124%

Vitamin A
6050IU
121%

Fiber
19g
79%

Iron
11mg
66%

Potassium
2241mg
64%

Copper
1mg
58%

Magnesium
232mg
58%

Vitamin B1
0.71mg
48%

Calcium
456mg
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
0.93µg
6%

covered percent of daily need

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