Collard Greens & Bean Stew

Collard Greens & Bean Stew

This stew takes well to a little shredded leftover roast chicken or chorizo if you want to make it heartier.


1 large bunch collard greens, stalks removed, leaves chopped into strips
1 large onion, finely diced
2 garlic cloves, sliced
2 tbsp olive oil
1 tsp smoked paprika (optional, for depth)
2 sprigs thyme
2 x 400g tins cannellini or butter beans, drained and rinsed
1 x 400g tin chopped tomatoes (or 500g fresh tomatoes, chopped)
500ml vegetable stock
1 tbsp cider vinegar or lemon juice
Sea salt & black pepper

Warm the olive oil in a heavy-based pan. Add the onion and garlic, cooking gently for 8–10 minutes until soft and golden. Stir in smoked paprika and thyme, then add the beans, tomatoes, and stock. Bring to a simmer. Add the collard greens and cook for 20–25 minutes, until tender but not mushy. Finish with cider vinegar or lemon juice, and season generously with salt and pepper. Serve hot with crusty bread, rice, or polenta.