25 minutes
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so). This dish could convert some of those who have
not liked greens in the past.
1 teaspoon olive oil
2 medium onions, chopped
2 servings 04-Preserved Lemons, chopped
(half of one whole lemon)
1 1/2 cups white beans, cooked, drained, rinsed
(a 15 oz. can is about 1 1/2 cups)
1/2 teaspoon sea salt
(or maybe a little more depending on the
salt level in the preserved lemon soaking
liquid - see directions)
2 tablespoons preserved lemon soaking liquid
(the liquid that was used to preserve the
above lemons)
2 pounds collard greens, chopped
(thick stems removed)
(no long stringy pieces)
(about 32 leaves)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers
(one quarter of a lemon)
Makes 6 servings.
Heat a large pot over medium-high heat and add oil. Saute onions until they start to brown a little.
Add the chopped preserved lemon, and cook another 3 minutes. Add the beans, salt, and the preserved
lemon soaking liquid, and continue to cook for another 3 minutes. (Note: the preserved lemon soaking
liquid can be very salty, so use less salt if you want the overall dish to be less salty; the amount of
preserved lemon soaking liquid called for in this recipe is based on a soaking liquid from the "04-
Preserved Lemons" recipe in this book; if you use a different preserved lemon recipe, the soaking liquid
may end up to be more or less salty, so adjust as needed.)
Add the chopped collard greens, and cook until wilted. Do not overcook.
GARNISH
When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Instead of using white beans, try another bean such as black eyed peas or garbanzo beans.
Per serving: 161 Calories; 2g Fat (10% calories from fat); 9g Protein; 31g Carbohydrate; 0mg Cholesterol; 426mg
Sodium
- Be careful not to overcook greens. If you have had boiled greens, and did not like them,
give this dish a try as greens prepared in a saute method are much more palatable than
boiled greens (at least some of us think so). This dish could convert some of those who have
not liked greens in the past.
1 teaspoon olive oil
2 medium onions, chopped
2 servings 04-Preserved Lemons, chopped
(half of one whole lemon)
1 1/2 cups white beans, cooked, drained, rinsed
(a 15 oz. can is about 1 1/2 cups)
1/2 teaspoon sea salt
(or maybe a little more depending on the
salt level in the preserved lemon soaking
liquid - see directions)
2 tablespoons preserved lemon soaking liquid
(the liquid that was used to preserve the
above lemons)
2 pounds collard greens, chopped
(thick stems removed)
(no long stringy pieces)
(about 32 leaves)
GARNISH
1 serving 04-Preserved Lemons, sliced in 4 slivers
(one quarter of a lemon)
Makes 6 servings.
Heat a large pot over medium-high heat and add oil. Saute onions until they start to brown a little.
Add the chopped preserved lemon, and cook another 3 minutes. Add the beans, salt, and the preserved
lemon soaking liquid, and continue to cook for another 3 minutes. (Note: the preserved lemon soaking
liquid can be very salty, so use less salt if you want the overall dish to be less salty; the amount of
preserved lemon soaking liquid called for in this recipe is based on a soaking liquid from the "04-
Preserved Lemons" recipe in this book; if you use a different preserved lemon recipe, the soaking liquid
may end up to be more or less salty, so adjust as needed.)
Add the chopped collard greens, and cook until wilted. Do not overcook.
GARNISH
When serving, garnish with slivers of preserved lemon.
VARIATIONS:
- Instead of using white beans, try another bean such as black eyed peas or garbanzo beans.
Per serving: 161 Calories; 2g Fat (10% calories from fat); 9g Protein; 31g Carbohydrate; 0mg Cholesterol; 426mg
Sodium
