Dairy-Free Collard Greens and Beans

If you ask me, collard greens and beans is one of those dishes that just makes sense.

This simple side brings together hearty greens and creamy beans in a way that feels both comforting and good for you. The apple cider vinegar adds a tangy kick that keeps things interesting, while a pinch of red pepper flakes gives it just enough heat.

The collards cook down tender but still have some bite, and the Great Northern beans soak up all that flavor. A drizzle of good olive oil ties everything together.

It’s an easy weeknight dish that works with just about any main course, especially when you’re looking for something filling without a lot of fuss.

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What Kind of Collard Greens Should I Use?

Fresh collard greens are your best bet for this recipe, and you’ll find them in bunches at most grocery stores year-round. Look for leaves that are dark green and firm without any yellowing or wilting – these will give you the best flavor and texture. If you can’t find fresh collard greens, frozen will work in a pinch, though you’ll want to thaw and drain them well before cooking. When prepping fresh collards, make sure to remove those tough center stems since they take forever to cook and can be pretty chewy, then stack and slice the leaves into ribbons for easy eating.

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Options for Substitutions

This simple recipe works well with a few easy swaps if you need them:

• Collard greens: If you can’t find collard greens, try using kale, mustard greens, or turnip greens instead. They all cook similarly, though kale will be a bit more tender and may need less cooking time.
• Great Northern beans: Cannellini beans, navy beans, or butter beans all work great here. Really, any white bean you have on hand will do the job.
• Apple cider vinegar: White wine vinegar or red wine vinegar can step in if you’re out of apple cider vinegar. You’ll still get that nice tangy flavor that balances the greens.
• Extra virgin olive oil: Regular olive oil, avocado oil, or even bacon grease (if you want a smokier flavor) will work just fine.
• Red pepper flakes: If you prefer less heat, cut back to 1/8 teaspoon or leave them out completely. For more kick, add a dash of hot sauce at the end instead.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking collard greens is not removing the tough center stems completely, which can leave you with chewy, unpleasant bites – take an extra minute to strip the leaves from the ribs before cooking.

Another common error is adding the beans too early in the cooking process, which can cause them to break down and turn mushy, so wait until the greens are tender before stirring them in.

If your greens taste bitter, you likely didn’t use enough acid or cooking time – collard greens need that full 25 minutes of simmering to break down their natural bitterness, and don’t be shy with the vinegar since it helps balance the flavors.

For extra flavor, try adding a splash more vinegar at the end if needed, and make sure your pan is large enough to hold all those greens, which will wilt down significantly as they cook.

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What to Serve With Collard Greens and Beans?

This dish is perfect alongside cornbread, which soaks up all the flavorful juices from the greens and beans. I love serving it with baked chicken thighs or pork chops for a complete meal that feels really satisfying. If you want to keep things simple, just add some cooked rice or quinoa underneath the greens and beans to make it more filling. You can also serve it as a side dish at a barbecue or potluck – it goes great with grilled meats and other Southern-style sides like mac and cheese or coleslaw.

Storage Instructions

Store: Keep your collard greens and beans in an airtight container in the fridge for up to 4 days. They actually taste even better the next day once all the flavors have had time to hang out together, so don’t be shy about making this ahead for easy lunches or side dishes throughout the week.

Freeze: This dish freezes really well for up to 3 months. Just let it cool completely, then portion it into freezer-safe containers or bags. I like to freeze it in smaller portions so I can thaw just what I need.

Reheat: Warm it up in a pot on the stove over medium-low heat, stirring occasionally until heated through. You can also microwave it in 1-minute intervals, stirring between each round. Add a splash of water or broth if it seems a bit dry after storing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 425-475
• Protein: 18-22 g
• Fat: 14-18 g
• Carbohydrates: 55-60 g

Ingredients

• 2 tbsp apple cider vinegar (adds tangy brightness to balance the greens)
• 2 tbsp extra virgin olive oil (I use Californian for a robust flavor)
• 14 oz Great Northern beans (canned and drained, or fresh cooked)
• 1/4 tsp red pepper flakes (adjust to taste for desired heat level)
• 1 lb collard greens (chopped into bite-sized pieces, about 1/2-inch width)
• 1 tsp salt

Step 1: Prepare the Collard Greens

• 1 lb collard greens

Wash the collard greens thoroughly under cold running water to remove any dirt or grit.

Pat them dry with paper towels or a clean kitchen towel.

Remove the tough center stems and discard them, then chop the leaves into bite-sized pieces, about 1/2-inch width.

Set aside on a cutting board or in a bowl.

Step 2: Wilt the Greens and Build the Flavor Base

• 2 tbsp extra virgin olive oil
• 1 lb collard greens

Heat the extra virgin olive oil in a large pot or deep skillet over medium heat until it shimmers, about 1-2 minutes.

Add the chopped collard greens in batches, stirring occasionally, until they begin to wilt and reduce in volume, approximately 5 minutes.

This initial cooking breaks down the greens and allows them to absorb the oil’s robust flavor.

I like to use Californian olive oil here because its bold flavor complements the earthiness of the collards beautifully.

Step 3: Braise the Greens with Vinegar

• 1 cup water
• 2 tbsp apple cider vinegar

Pour 1 cup of water and the apple cider vinegar into the pot with the wilted greens, stirring to distribute evenly.

Cover the pot with a lid and reduce heat to medium-low.

Simmer for 25 minutes, allowing the greens to become tender and the liquid to infuse them with tangy brightness.

The vinegar will add the perfect acidic balance to cut through the richness and natural bitterness of the greens.

Step 4: Add the Beans and Season

• 14 oz Great Northern beans
• 1 tsp salt
• 1/4 tsp red pepper flakes

Remove the lid from the pot and stir in the drained Great Northern beans, mixing well to combine them with the braised greens.

Sprinkle the salt and red pepper flakes over the mixture and stir to distribute the seasonings evenly throughout.

Taste and adjust the heat level with more red pepper flakes if desired—I prefer to start with 1/4 teaspoon and add more gradually so I can control the spice level to my preference.

Step 5: Finish and Serve

Simmer uncovered for 1-2 minutes more to allow the beans to warm through and the flavors to meld together.

Transfer to a serving dish and serve hot.

The dish can be enjoyed as-is or with cornbread, rice, or other sides.

Dairy-Free Collard Greens and Beans

Delicious Dairy-Free Collard Greens and Beans recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 47 minutes mins

Servings 4 servings

Calories 450 kcal

Ingredients

  

• 2 tbsp apple cider vinegar (adds tangy brightness to balance the greens)
• 2 tbsp extra virgin olive oil (I use Californian for a robust flavor)
• 14 oz Great Northern beans (canned and drained, or fresh cooked)
• 1/4 tsp red pepper flakes (adjust to taste for desired heat level)
• 1 lb collard greens (chopped into bite-sized pieces, about 1/2-inch width)
• 1 tsp salt

Instructions

 

• Wash the collard greens thoroughly under cold running water to remove any dirt or grit. Pat them dry with paper towels or a clean kitchen towel. Remove the tough center stems and discard them, then chop the leaves into bite-sized pieces, about 1/2-inch width. Set aside on a cutting board or in a bowl.
• Heat the extra virgin olive oil in a large pot or deep skillet over medium heat until it shimmers, about 1-2 minutes. Add the chopped collard greens in batches, stirring occasionally, until they begin to wilt and reduce in volume, approximately 5 minutes. This initial cooking breaks down the greens and allows them to absorb the oil's robust flavor. I like to use Californian olive oil here because its bold flavor complements the earthiness of the collards beautifully.
• Pour 1 cup of water and the apple cider vinegar into the pot with the wilted greens, stirring to distribute evenly. Cover the pot with a lid and reduce heat to medium-low. Simmer for 25 minutes, allowing the greens to become tender and the liquid to infuse them with tangy brightness. The vinegar will add the perfect acidic balance to cut through the richness and natural bitterness of the greens.
• Remove the lid from the pot and stir in the drained Great Northern beans, mixing well to combine them with the braised greens. Sprinkle the salt and red pepper flakes over the mixture and stir to distribute the seasonings evenly throughout. Taste and adjust the heat level with more red pepper flakes if desired—I prefer to start with 1/4 teaspoon and add more gradually so I can control the spice level to my preference.
• Simmer uncovered for 1-2 minutes more to allow the beans to warm through and the flavors to meld together. Transfer to a serving dish and serve hot. The dish can be enjoyed as-is or with cornbread, rice, or other sides.