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Description
We are growing collard greens and turnip greens this year. It's been a warmer than usual winter but they are doing well. I found this recipe over at Bon Appetit and wanted to veganize it to use some of those collards. This was a hearty Stew that can be frozen. Just don't add the bread until you are ready to make your bowl
Ingredients
US|METRIC
4 SERVINGS
- sourdough bread (torn into 2" pieces, I had 1/2 a loaf leftover in the frig that I used)
- 1 bunch collard greens (center ribs and stems removed)
- 1 bunch kale (center ribs and stems removed)
- 1/2 cup olive oil (divided)
- 2 medium carrots (peeled and finely chopped)
- 1 sweet onion (diced)
- 4 cloves garlic (chopped)
- 1/2 tsp. crushed red pepper flakes
- 28 oz. whole peeled tomatoes (drained)
- 8 cups vegetable broth
- 45 oz. cannellini beans (rinsed and drained)
- 1 tsp. dried oregano
- 1 bay leaf
- salt
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Directions
- Scatter bread on a cookie sheet in a single layer. Let stand at room temperature to dry, about 2 hours.
- Cook collards and kale in boiling water about 3 minutes to soften.
- Drain greens, squeeze out all extra water and roughly chop. Set aside.
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