Seaweedy Soy Collards and White Beans

Name: Seaweedy Soy Collards and White Beans
Ingredients: ⅓ cup (80 mL/2.7 oz) soy sauce; ⅓ cup (80 mL/2.7 oz) sesame oil; 2 large bunches of collard greens; 12 oz (around 1½ cups when crumbled) roasted seaweed; 3 15-oz (400 g) cans cannellini beans; Dash of Kosher salt

Preparation info

Difficulty
Easy

Appears in

15 Minute Meals

By Ali Rosen

Published 2024

About

I love any recipe combo of greens and beans because they make for the easiest balanced meal. This one has extra oomph from the seaweed, which gives a depth to the collard and white bean combo. You can eat this on its own or mix and match as you’d like—it goes great on toast or on top of rice.

Ingredients

⅓ cup (80 mL/2.7 oz) soy sauce
⅓ cu

Main course
Vegan

Method

In a large wok or saucepan on high heat, add the soy sauce and sesame oil. Chop the collard greens. Add them to the wok. Chop or rip the seaweed into small pieces. Add to the wok and combine with the collards. Cook for at least five minutes, or until the collards have wilted.

While the collards are cooking, drain the beans. Add the beans to the wok and combine. Taste to see if any addit