The Southern staple of collard greens gives this stew a mellow, smoky flavor and highlights this underutilized bit of produce in its peak season.
6
Servings
13
Ingredients
2
Comments
Ingredients
- 2 tablespoons Olive Oil
- ⅓ cups dice Celery
- ½ cups dice Carrot
- 1 ¼ cups dice Onion, Red
- 3 teaspoons mince Garlic, Cloves
- 28 ounces Crushed Tomatoes, Canned
- 1 tablespoon Italian Seasoning
- 3 cups Vegetable Broth/Stock
- 1 cup rinse and drain Cannellini (White) Beans, Canned
- 4 cups Collard Greens
- ¼ teaspoons Nutmeg
- 1 teaspoon Salt
- ¼ teaspoons Black Pepper
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a stock pot over medium heat, heat olive oil.
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Make From Frozen Serving Day Directions
Stovetop
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a stock pot over medium heat, heat olive oil.
- Add celery, carrots, onions, and garlic and saute for 10 minutes.
- Add crushed tomatoes and Italian seasoning then cook for 10 minutes.
- Add vegetable broth, cannelini beans, collard greens, nutmeg, salt and pepper. Bring to a boil, reduce and simmer slightly covered, for 45 minutes.
Nutrition Facts
- Servings Per Recipe
- 6 Servings
- Serving Size
- about 1.5 cups Amount Per Serving
- Calories
- 165
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 1047mg
- Total Carbohydrates
- 25g
- Fiber
- 7g
- Sugar
- 8g
- Protein
- 7g
- WW Freestyle
- 2
2 Comments
Join the discussionHow long can you freeze this meal for?
Great question – here is a post that can help! http://onceamonthmeals.com/get…