This soul-satisfying bowl of beans and greens hits the spot on a night when you’re low on time and energy and the fridge seems a bit bare. Smoked paprika adds a welcome hint of smokiness, while the combination of tomato paste and sun-dried tomatoes delivers an aromatic broth in record time. Can’t find collards? Swap in kale or chard instead. Want to keep it vegan? Just skip the cheese. Feel free to use your favorite canned or home-cooked beans as well.

Jasmine Smith

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Credit: Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Sarah Elizabeth Cleveland

Recipe Summary test

active:
35 mins
total:
35 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 2 tablespoons of the oil in a large pot over medium. Add onion, and cook, stirring often, until translucent, about 5 minutes. Add garlic and sun-dried tomatoes, and cook, stirring occasionally, until aromatic, about 2 minutes. Add collard greens, and cook, stirring often, until greens just start to wilt, about 2 minutes. Stir in vegetable broth, tomato paste, smoked paprika, salt, and crushed red pepper, and bring to a boil.

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  • Reduce heat to medium-low, and cook until collard greens are tender, about 10 minutes. Add beans to collard greens mixture pot; cook, stirring occasionally, until beans are heated through, about 5 minutes.

  • Melt 1 tablespoon of the butter with 2 tablespoons of the oil in a large skillet over medium. Add 2 bread slices to skillet, and cook until crisp and golden brown, about 2 minutes per side. Repeat with remaining 2 tablespoons oil, 1 tablespoon butter, and 2 slices of bread.

  • Divide collard greens mixture among 4 serving bowls. Top with shaved Parmesan, and serve with crispy bread.

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