This pesto is full of pepper, sharpness, creme, and fresh flavor. Each batch will keep for up to 2 weeks in the refrigerator, making it a fantastic way to use up the abundance of your summer herb garden. Use it to spruce up soups, sauces, marinades, eggs, potatoes, pasta, and potatoes. A delicious open-faced sandwich can be made by spreading it on bread and adding grilled chicken and tomatoes on top. Or you may add a dollop to mayonnaise to make your own pesto aioli.
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons water, or more as needed
- 1 ¼ cups chopped onion
- 3 tablespoons minced garlic
- 1 cube beef-flavored vegetarian bouillon
- 7 ounces collard greens, chopped
- 1 (14.5 ounce) can no-salt-added diced tomatoes
- 1 ¼ cups water
- salt and ground black pepper to taste
- 1 (14.5 ounce) can great Northern beans, rinsed and drained
- 1 teaspoon white sugar
Instructions
- Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
- Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.
Reviews
Skipped the Bouillan and Sugar and swapped black beans – was great!
Delicious. I blanched the greens first to speed up cooking time and remove bitterness
Really loved this recipe. I have made it twice, once with canned greens and once with fresh – both versions did not last long in my household!
I put it over sweet potatoes and brown rice! And I used fire-roasted diced tomatoes.
We used black-eyed peas instead of northern beans, It was delicious! It’s the first time we’ve had greens since we gave up pork, because we thought it would be gross without the meat products. I actually think it was better this way!!! Thanks!
I did add red pepperflakes with spices added nice kick.
The pictures are misleading bc they contain olives (black and green) and those are not listed in the recipe.
Wonderful veggie dish for the collards my Farm Fresh to You order contained. I had to sub kidney beans for the white or Great Northern I prefer because that’s what I had.
I love the flavor of this dish….the only thing I changed was that I used canned tomatoes with jalapenos.
This was a very satisfying dish for this vegan. The only thing I added to the recipe was a sprinkle of ground red pepper. I served the Collard Greens with White Beans along side couscous and Buffalo Wings by Morningstar Farms. I will definitely make this again!
I make this dish for the holidays pretty frequently and it is a favorite, but I make a few changes. I use oil to cook the onion and garlic. I use tomatoes with peppers instead of plain tomatoes. And I finish off the dish with just a sprinkle of smoked Gouda- which gives it a touch of smokiness and makes the dish a little heartier.
The only change I made with this was the bouillon–used chicken instead. It was very flavorful! Will make again. Thanks for this recipe.
Easy to make. Tasty.
This is pretty tasty, but considering the amount of time and ingredients involved, I don’t think it’s a five star recipe.
This is pretty tasty, but considering the amount of time and ingredients involved, I don’t think it’s a five star recipe.
I used mixed greens, fresh tomatoes, beef broth and added sweet red peppers, black and green olives and marinated artichoke hearts and oregano, basil and thyme. Squeezed lemon juice over it when it was done and then drizzled olive oil to add some richness. Served with a Mediterranean quinoa and a glass of Pinot Grigio. Delish!
Delicious! The only changes I made were using broth instead of water, leaving the beans out (only because we had navy bean soup for lunch that day). In the future I won’t use as many onions, and I’ll add a few more collards, as I thought it was a lot of tomatoes for the dish. This is another way to eat collard greens that is completely different than my usual – 7 minutes in the pressure cooker with a little olive oil and sea salt.
Delicious! Used chicken broth instead of water and bouillon cubes, and used 1 can of Cannellini beans + 1 can of black beans. My family of picky eaters inhaled this!
Even my non-collard green loving BF ate this. I really enjoy it as a low calhalthy veggie meal with a baked sweet potato.
This was excellent! I do agree with adding less water. I used canned collard greens and added real bacon bits. Our family is far from being vegan. I would recommend this recipe. I was concerned about the 3 tablespoons of garlic and all the onion. It was really strong cooking it in the beginning before adding the rest of the ingredients. It was a perfect blend of flavors!
This was a good way to eat collards. I sauteed my onions and garlic in olive oil rather than water, and I only used 1/2 a cup of water after that. It was plenty. I also left out the bouillon.