Collard Greens Meet White Beans

I spotted these beautiful collard greens at the market for $3 bundle. The freshness of them made me smile as I placed a bundle in my cart, knowing exactly what I wanted to do with them. I wanted to make a beautiful soup as fall is clearly upon us.


  • 4 cups finely shredded collard greens
  • 1 can garbanzo beans drained
  • 1 half of a jalapeño seeded (omit if you don’t like heat)
  • 1 tablespoon olive oil
  • 1 cup finely chopped yellow onion
  • 3 garlic cloves, minced
  • 1 red bell pepper (really any color will do)
  • 1/2 cup white wine
  • 1 Herbn’ Farm NW: Pike Place Herbs (You need to get some of this)
  • 2 teaspoons  fresh thyme
  • 4 cups of chicken broth

Preparation: Collard greens involve a bit of prep work. First unroll them and then cut them as close as you can to the stem. Give them a quick ice bath and rinse them, then rinse them again (grit is not your friend). Place them in the food processor for a quick mince.


Heat oil in a Dutch oven over medium-high heat. In a food processor, pulse the , onion, garlic, jalapeño and bell pepper; sauté for five minutes in olive oil and wine. Stir occasionally, until tender five to 10 minutes. Add the greens, thyme, broth and Herbn’ Farm NW: Pike Place Herbs. Cover, reduce heat, and simmer eight to 12  minutes or until greens are tender. Add beans; simmer five minutes or until thoroughly heated. Top with goat cheese. Bon Appétit!


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8 Responses to Collard Greens Meet White Beans

  1. Collards and goat cheese? Yum!


    Liked by 1 person

  2. Yummy beautiful post and so tasty and informative

    Liked by 1 person

  3. Yum! I never know what to do with collards. This sounds so good!

    Liked by 1 person

  4. Love your recipes! I am glad I found you,

    Liked by 1 person

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