Southern Collard Greens & White Beans
A soul food classic made vegan — smoky, tender collard greens simmered with white beans in a slow cooker until meltingly soft and deeply flavorful.
PROTEIN 14g
CALORIES 262
P:E RATIO 5.3
TIME 375m
YIELD 6
P:E 5.3
ELITE DENSITY INVENTORY LIST
ORIGINAL
VEGAN SWAP
1 large bunch collard greens (about 1 lb), stems removed, leaves chopped FLAVOR
2 cans (15 oz each) white cannellini beans, drained and rinsed HIGH FIBER
1 large onion, diced FLAVOR
3 cloves garlic, minced FLAVOR
3 cups vegetable broth FLAVOR
2 tablespoons apple cider vinegar FLAVOR
1 tablespoon olive oil FLAVOR
1 teaspoon smoked paprika FLAVOR
1 teaspoon liquid smoke FLAVOR
½ teaspoon red pepper flakes FLAVOR
Salt and pepper to taste FLAVOR
MEAL PREP LOGISTICS
- Storage: Refrigerate in airtight containers for up to 5 days. Freeze including the cooking liquid for up to 3 months.
- Batching: Liquid smoke is the secret to getting that smoky, long-cooked flavor without meat.
- Reheat: Microwave for 2–3 minutes. Stovetop: reheat gently over medium-low heat for 5 minutes with a splash of broth.
EXECUTION STEPS
01
HIGH HEAT SEAR
Add all ingredients to a 6-quart slow cooker: collard greens, white beans, onion, garlic, vegetable broth, apple cider vinegar, olive oil, smoked paprika, liquid smoke, and red pepper flakes.
02
HIGH HEAT SEAR
Stir to combine. The slow cooker will be very full at first — the greens will wilt down dramatically.
03
HIGH HEAT SEAR
Cover and cook on LOW for 6–8 hours or HIGH for 3–4 hours.
04
THE MACRO PREP
Season with salt, pepper, and additional vinegar if needed.
05
STEP 5
Serve with the pot liquor (cooking liquid) — it's full of nutrients.
06
STEP 6
Let cool and divide among containers.