A Black Sea pot of collard greens and cooked white beans simmered in a buttery tomato broth and thickened with cornmeal. A vegetarian main that's a source of fibre and protein.
Ingredients
Instructions
- 1
Wash the collard greens, strip out the thick ribs and finely shred the leaves. Finely chop the onion.
- 2
Heat the butter and olive oil in a pot and cook the onion over medium heat for 5 minutes. Add the tomato paste and stir for 1 minute.
- 3
Add the collard greens and cook for 5 minutes until wilted and reduced.
- 4
Add the water, cooked white beans, salt and red pepper flakes. Bring to a boil, cover and simmer on low for 25-30 minutes, until the greens are tender.
- 5
Sprinkle in the cornmeal in a thin rain, stirring constantly, and cook for 5 minutes more until slightly thickened.
- 6
Take off the heat, rest for a few minutes and serve hot.
Nutrition
Per serving
| Calories | 285 kcal |
|---|---|
| Protein | 13 g |
| Carbs | 38 g |
| Fat | 10 g |
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