Beans and Greens

September 20, 2017

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Beans and Greens

The Recipe


  • 1 cup diced onion (2 small)
  • 6 cloves garlic, thinly sliced
  • 1 pound collard greens or kale (about 15 stems)
  • 1 cup apple juice or cider
  • 4 cups cooked beans
  • 1/2 tsp salt black pepper (to taste)
  • 1 tsp crushed red pepper
  • 1 1/2 tsp oregano or thyme
  • 2 Tbsp canola oil (or other oil)


  1. Heat a large skillet over medium heat. Add oil and black pepper, then add onions with a pinch of salt.
  2. Cook onions for 5 minutes, then stir. Cook 4-5 more minutes and add garlic. Cook 2-4 more minutes, stirring once.
  3. Strip collard leaves from stems. Roll and slice, then cut crosswise into smaller pieces. Add the chopped greens with a pinch of salt. Stir in with onions and saute for 3-5 minutes.
  4. Add apple juice and let simmer for about 3 minutes.
  5. Add beans, crushed red pepper, and herbs. Stir to combine and simmer for about 5 minutes. Enjoy!

This locally inspired recipe is brought to you by Pam Walker. Pam is an avid home cook, writer, and local farm and food activist who is also a board member of the Santa Fe Farmers’ Market Institute. Thank you, Pam, for helping inspire us to use locally sourced ingredients!