Collard Greens With Black Beans

Recipe by Anne Sainz
READY IN: 55mins


  • 20
    ounces collard greens, chopped
  • 1
    onion, diced
  • 4
    mushrooms, sliced
  • 2
    (15 ounce) cans low-sodium black beans, drained and rinsed
  • 2
    cups red pasta sauce (I use Muir Glen Tomato Basil)
  • 12
    teaspoon oil (to coat pan)


  • Wash, de-stem and chop the collards and set aside. The easiest way to prepare collards is to work from the back of the leaf. Slice down each side of the stem and put leaves in a pile. Roll the pile of leaves and slice thinly crosswise, then slice diagonally into 1 to 2 inch pieces.
  • Chop onion and mushrooms and set aside.
  • Combine beans and pasta sauce and set aside.
  • Coat a large covered non-stick skillet or dutch oven (at least 5 quarts) with oil and add onion and mushrooms. Cook covered, stirring frequently until soft, adding small amounts of water as needed to prevent sticking.
  • Add as many collard greens as will fit with a small amount of water if needed to prevent sticking. Cover and allow collards to wilt. Keep adding collards and mixing frequently until all have been added.
  • Continue cooking, stirring frequently for about 5 to 7 minutes or until greens are tender but still nice and bright.
  • Add black beans and pasta sauce to collard mixture and heat through.