xiaoxl/recipe_data huggingface dataset:
Sauteed Spinach With Feta


Ingredients:
bacon, purple onion, garlic cloves, feta

Directions:
"Brown bacon add onions sautee onions for about 2 minutes add mushrooms and garlic sautee about 2 minutes add in spinach and toss cook for 3 to 5 minutes.  Sprinkle tomato basil feta cheese on top and serve."
Crock Pot Sausage Pasta Stew


Ingredients:
water, kidney beans, carrots, onion, pasta, sugar, salt, pepper

Directions:
In a nonstick skillet, cook sausage over medium heat until no longer pink. Drain and place in a crockpot.
Add water, spaghetti sauce, beans, carrots, red pepper and onion and mix.
Cover and cook on low for 7-9 hours or until vegetables are tender.
Stir in the pasta, peas, sugar, salt and pepper and mix.
Cover and cook on high for 15-20 minutes or until pasta is tender.
Best Steak Marinade in Existence
Category: side-dish
By Kookie

This is a family recipe that has been developed only over the last 5 years. In this short time it's made me famous in our close circle, but until now I've never shared it with anyone.

Ingredients:
⅓ cup soy sauce
½ cup olive oil
⅓ cup fresh lemon juice
¼ cup Worcestershire sauce
1 ½ tablespoons garlic powder
3 tablespoons dried basil
1 ½ tablespoons dried parsley flakes
1 teaspoon ground white pepper
¼ teaspoon hot pepper sauce  (Optional)
1 teaspoon dried minced garlic  (Optional)

Directions:
Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed. Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.

Prep time: 15 mins
Total time: 15 mins
Yields: 1 1/3 cups

Calories: 145.2
Fat: 13.6 g
Saturated fat: 1.9 g
Carbohydrates: 5.6 g
Sugars: 1.7 g
Dietary fiber: 0.9 g
Protein: 1.4 g
Sodium: 688 mg
Minty Cheese Filled Pasta (Kärntner Kasnudel)


Ingredients:
flour, egg, water, salt, potatoes, mint, butter, parsley

Directions:
Knead a soft pasta dough out of the first 4 ingredients, form a ball, wrap in plastic and place in fridge for about 30min.
Cook potatoes for about 25-30 minutes (depending on their size] peel and mash rather thoroughly.
Mix together curd, potatoes and mint (rub dried one between your fingers]. Salt and pepper to taste.
Form ~1inch diameter balls out of the filling.
Use a rolling pin or a pasta machine to flatten dough (2mm thin].
Cut out (using a glass or pasta forms] medium sized pasta circles (about 1,5 - 2 inch in diameter],
Place your filling in the center of your pasta circles/rounds and fold/press them together into semicircles.
Seal edges using your hands or a fork. (experienced Austrian chefs "kreindel" their Kasnudeln, which means, they use a special "finger-technique" to make the pasta's edges look like gimp/border. It might look pretty, but it's very difficult. To do and for me to explain :]].
Put noodels into salted, boiling water and let simmer on low heat for about 15 minutes.
Either serve Kasnudel with melted, browned butter, sprinkled with minced french parsley, or fry them in a pan (butter] until lightly brown and crispy.
Cowboy Cookies III
Category: desserts
By Bonneroo

These are yummy.  If you can manage to get them to cook just the right way, they aren't crunchy, but soft and the tiniest bit chewy, and melt in your mouth!

Ingredients:
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
1 cup white sugar
1 cup packed brown sugar
2  eggs
1 teaspoon vanilla extract
2 cups rolled oats
1 cup semisweet chocolate chips

Directions:
Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Sift together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, cream together the butter, white sugar, and brown sugar until light and fluffy.  Beat in the eggs one at a time, then stir in the vanilla. Gradually stir in the sifted ingredients. Stir in the rolled oats and chocolate chips. Drop by rounded teaspoonfuls onto the prepared baking sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheets for 5 minutes before removing.

Prep time: 15 mins
Cook time: 10 mins
Total time: 1 hr
Yields: 5 dozen

Calories: 95.4
Fat: 4.3 g
Saturated fat: 2.5 g
Carbohydrates: 13.7 g
Sugars: 8.5 g
Dietary fiber: 0.6 g
Protein: 1.1 g
Cholesterol: 14.3 mg
Sodium: 74.2 mg
Breakfast Bar


Ingredients:
brown sugar, egg, muesli, whole wheat flour, baking powder, vanilla, salt

Directions:
Beat oil, sugar and egg until creamy., Add rest of ingrediants., Press into a mold., Bake at 180°C for about 20 minutes.
Cranberry Waldorf (A Healthier Version)


Ingredients:
cranberries, red apple, celery, green seedless grape, raisins, walnuts, sugar, ground cinnamon, vanilla yogurt

Directions:
Combine all tossing to coat., Cover and chill 2 hours., Can garnish with sugar-dipped cranberries.
Hot Cold Cereal Bake


Ingredients:
butter, maple syrup, canned pears, milk, yogurt

Directions:
Put the butter in an 8 inch baking dish and place in the oven as it is preheating to 375 degrees.
Assemble 4 cups of breakfast cereals (oatmeal, flake cereals, bite-sized shredded wheat, puffed grains such as Rice Krispies] in a bowl.
When the butter has melted pour it over the cereals making an even coating.
Drizzle with maple syrup and toss to mix.
Spread a layer of canned fruit in the baking dish and top with cereal mixture.
Bake until sizzling, about 15 minutes.
Pour milk or yogurt over each serving.
Avocado Stressbuster Smoothie


Ingredients:
low-fat milk, honey, avocado

Directions:
In the pitcher of a blender add 1 cup water, the milk, honey, ice cubes and avocados, and blend until smooth.
Taste may vary based on the sweetness of the avocados; add additional honey if needed. Stir in the chia seeds, then pour into glasses and serve.
Turkey Reuben Sandwiches


Ingredients:
Dijon mustard, reduced-fat swiss cheese, sauerkraut, canola oil

Directions:
Spread about 3/4 teaspoon mustard over each bread slice. Place 1 cheese slice on each of 4 bread slices. Divide turkey evenly over cheese. Top each serving with 2 1/2 tablespoons sauerkraut and 1 tablespoon dressing. Top each serving with 1 bread slice, mustard sides down.
Heat 1 1/2 teaspoons canola oil in a large nonstick skillet over medium-high heat. Add 2 sandwiches to pan; top with another heavy skillet. Cook 3 minutes on each side or until golden; remove sandwiches from pan, and keep warm. Repeat procedure with remaining oil and sandwiches.
Pasta and Egg Salad


Ingredients:
dry pasta, eggs, celery, green onions, flat leaf parsley, mayonnaise, coarse grain mustard, lemon juice

Directions:
Cook pasta in a large saucepan of boiling salted water, following packet directions, until tender. Drain. Allow to cool.
Combine pasta, eggs, celery, pepper, onions and parsley in a large bowl.
Whisk together mayonnaise, mustard, lemon juice, and salt and pepper.
Add dressing to pasta. Toss until well combined.
Double Chocolate Chip Breakfast Cookies


Ingredients:
whole wheat flour, white sugar, oats, oats, baking soda, baking powder, cinnamon, raisins, applesauce, vanilla extract, prune puree

Directions:
Preheat oven to 350°F., Mix together all dry ingredients in a large mixing bowl, cocoa through raisins., Mix with whisk and set aside., Mix together all wet ingredients in a medium bowl until fluffy., Make a well in the dry ingrendients, pour wet into the dry., Mix well., With sprayed hands, form about 6 large cookies, place on greased cookie sheets., Bake for 7-8 minutes for soft, chewy cookies or 10 minutes for dry cookies., Remove from pan and let cool on cookie racks., Store in tupperware, wax paper between cookies.
Best Vegan Naan
Category: bread
By Fioa

Try this delicious homemade dairy-free vegan naan bread! A perfect addition to any Indian meal and so versatile, it goes with everything.

Ingredients:
½ cup lukewarm water
2 teaspoons white sugar
1 tablespoon active dry yeast
4 ½ cups bread flour
2 teaspoons salt
1 teaspoon baking powder
¼ teaspoon baking soda
¼ cup coconut oil, melted
¾ cup plain non-dairy yogurt
2 tablespoons canola oil

Directions:
Mix water and sugar in a bowl; whisk until dissolved. Sprinkle yeast over water; let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour, salt, baking powder, and baking soda in a separate bowl. Add 4 cups flour mixture, coconut oil, and yogurt to yeast mixture; mix until well combined. Add remaining flour mixture, 1 tablespoon at a time, until dough comes together. Knead until dough is soft and elastic, 3 to 4 minutes. Place dough in a large, lightly oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Preheat oven to 450 degrees F (220 degrees C). Heat a pizza stone. Divide dough into 8 pieces on a floured surface. Roll dough slightly and place over parchment paper. Cover with a  towel and let rise for 20 minutes. Roll into 8-inch ovals. Transfer to the preheated pizza stone; sprinkle with water and brush with canola oil. Bake in the preheated oven until golden and puffy, 2 to 3 minutes.

Prep time: 25 mins
Cook time: 5 mins
Total time: 1 hr 55 mins
Yields: 8 pieces

Calories: 113.4
Fat: 11.2 g
Saturated fat: 6.9 g
Carbohydrates: 4 g
Sugars: 1 g
Dietary fiber: 0.9 g
Protein: 0.6 g
Sodium: 683.8 mg
Cajun Chicken Salad With Cajun Dressing


Ingredients:
boneless skinless chicken breasts, tomatoes, cherry tomatoes, Spanish olives, black olives, mayonnaise, lemon juice, Tabasco sauce, honey

Directions:
Season both sides of chicken breast with Cajun seasoning.
Grill or broil about 3 to 4 minutes each side, until juices run clear.
Slice into thin strips when cool.
Place salad mixture in a large salad bowl, preferably glass.
Add tomato. On salad place yellow pepper rings inside red rings with olives in center.
Top with sliced chicken.
Serve Cajun dressing on the side.
FOR DRESSING.
Combine all ingredients. Refrigerate overnight to blend flavors.
Duck and Potato Curry (Burma)


Ingredients:
ground turmeric, salt, fish sauce, duck, potatoes, onion, garlic cloves, paprika, water

Directions:
Mix the turmeric with the salt and fish sauce and toss it with the duck. Put it in the fridge and let it marinade for 30 minutes.
Put the onion, garlic and dried chilies in a food processor. Pulse until you have a smooth paste.
Heat the oil over a hot flame and fry the potatoes until they are lightly browned on all sides. Now take them out of the oil and set them aside. Put the duck pieces into the same oil and lightly brown that, too. With a slotted spoon, take the duck out of the pan and set it aside.
Put the onion paste into the oil and cook over medium heat, stirring frequently, until it turns a rich reddish brown color, which should take 15 to 20 minutes.
Add the paprika and cook until fragrant.
Return the duck and potatoes to the pan and add the water. Cover the pot and simmer for 45 to 60 minutes, stirring occasionally. The meat should be tender.
Cheese Pancakes -- Nigella Lawson


Ingredients:
strawberries, sugar, eggs, sugar, vanilla extract, cottage cheese, all-purpose flour

Directions:
Put the strawberries into a bowl and sprinkle with balsamic vinegar and sugar. Stir before covering with plastic wrap and leaving to steep while you make the cheesecakelets.
Mix the egg yolks with the sugar, beating well. Add the vanilla, cottage cheese, and flour. Then, in another bowl, whisk the whites until frothy with a hand whisk and fold into the cottage cheese mixture.
Heat a smooth griddle or nonstick skillet and dollop the batter onto it make cakelets of about 3 to 4 inches in diameter. Each cheesecakelet will take a minute or so to firm up underneath, then you should flip it and cook the other side, and remove to a warmed plate when ready.
Turn the strawberries in the ruby syrup they've made and squish some pieces with a fork at the same time. Serve with the hot cheesecakelets.
Green Beans in Beer Sauce


Ingredients:
bacon, beer, butter, brown sugar, white vinegar, cornstarch, onions

Directions:
In large skillet, cook bacon over medium heat until crisp.
Meanwhile, in a large saucepan, bring the beans, beer, and butter to a boil. Reduce heat; cover and simmer for 8-10 minutes or until beans are crisp-tender.
Using a slotted spoon, remove bacon to paper towels to drain.
Remove beans with slotted spoon keep warm.
In a small bowl, combine the brown sugar, vinegar, cornstarch and onion until blended. Stir into saucepan. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Add beans; heat through.
Sprinkle with bacon.
Vanilla Lip Gloss


Ingredients:
coconut oil, vanilla

Directions:
Heat ingredients together in a double-boiler., Pour into jars., Cool and seal.
Chinese-Style Steamed Fish
Category: world-cuisine
By KAM_SUNG

This is a basic and common Chinese recipe for steamed fish.  My father taught me how to make this; it is easy to prepare, hard to mess up, and very versatile. Serve over white rice, using some of the sauce mixture from the steaming bowl.

Ingredients:
1 ½ pounds halibut, cut into 4 pieces
3  green onions, cut into 3 inch lengths
2  fresh mushrooms, sliced
6 leaves napa cabbage, sliced into 4 inch pieces
2 slices fresh ginger root, finely chopped
2 cloves garlic, chopped
¼ cup low-sodium soy sauce
⅛ cup water
crushed red pepper flakes to taste
fresh cilantro sprigs, for garnish

Directions:
Arrange 1/2 of the green onions on the bottom of the steaming bowl (it is important to steam in a container in order to retain the steam and juices around the fish).  Place 1/2 of the mushrooms and Napa cabbage sections on top of the onions. Place fish on top of the vegetables. Sprinkle ginger, garlic, and  red pepper flakes over fish.  Top with the remaining green onions, mushrooms, and napa cabbage. Drizzle soy sauce and water over everything. Place steam bowl in a steamer over 1 inch of boiling water, and cover. Steam for 15 to 20 minutes, or until fish flakes easily.  Garnish with cilantro, if desired.

Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Yields: 4 servings

Calories: 215.5
Fat: 4.2 g
Saturated fat: 0.6 g
Carbohydrates: 5.2 g
Sugars: 1.4 g
Dietary fiber: 1.6 g
Protein: 37.7 g
Cholesterol: 54.5 mg
Sodium: 635.5 mg
Chocolate Pretzel Treats
Category: desserts
By LCDOYLE

Quick and easy treat using three easy to find ingredients: Hershey's® Kisses, pretzels, and M&M's®.

Ingredients:
1 (15 ounce) package small pretzel twists
1 (8 ounce) package milk chocolate candy kisses (such as Hershey's Kisses®), unwrapped
1 (1.69 ounce) package candy-coated milk chocolate pieces (such as M&M's®)

Directions:
Preheat oven to 175 degrees F ( 80 degrees C). Arrange pretzels on a baking sheet. Place a candy kiss on the center of each pretzel. Warm pretzels in the preheated oven until candy kiss is shiny and slightly softened, 2 minutes. Place a candy-coated chocolate piece atop the candy kiss on each pretzel; press down. Chill in the refrigerator for 10 minutes.

Prep time: 10 mins
Cook time: 2 mins
Total time: 22 mins
Yields: 40 servings

Calories: 36.5
Fat: 2 g
Saturated fat: 1.2 g
Carbohydrates: 4.5 g
Sugars: 0.8 g
Dietary fiber: 0.2 g
Protein: 0.5 g
Cholesterol: 1.4 mg
Sodium: 11.8 mg
Peanut Butter Chocolate Chip Cookie Scoops


Ingredients:
heavy cream, salted peanuts

Directions:
Preheat oven at 350°F Line a cookie sheet with aluminum foil. Place 48 Tostitos® Scoops!® on cookie sheet. Cut each cookie dough squares in half to create 48 pieces of dough roll each into small balls and place cookie dough balls in the center of the chip. Bake 10 minutes. Remove from oven let cool.
While cookie chips are cooling, in a microwave Pyrex bowl place bitter sweet chips with ¼ cup cream. Microwave 1 minute, mix with a spoon until chocolate chips are all melted into a ganache. Let cool slightly. While still warm but not hot, place ganache in a zip lock bag twist bag to form a piping bag snipped the corner of bag to form a very small hole. Pipe/drizzle chocolate over cookies. Let cool completely. Prepare the day before and place in a sealed container to keep fresh. Garnish each with a little dollop of whipped cream and sprinkle with chopped peanuts just before serving.
This recipe was shared by Tostitos®.
Frangelico-Cream Cheese Icing


Ingredients:
powdered sugar, cream cheese, unsalted butter

Directions:
Take softened cream cheese and softened butter beat with mixer until it becomes smooth and well blended.
Add powdered sugar little at a time to make sure it gets incorporated.  After you have added about half of sugar, you can pour in the Frangelico.  Add the rest of the powdered sugar.
Once all the ingredients are blended, mix on high until you get your desired thickness.  If it is too thin, just add more powdered sugar (little goes a way].  If it's too thick, add more Frangelico to the icing (little goes a way].
Lick the beater when done--gotta taste the yummy goodness!
Corned Beef Shepherd's Pie


Ingredients:
beef broth, spicy brown mustard, ground coriander, fresh ground white pepper, cornstarch, cooked corned beef, cabbage, carrot, small onion, fresh parsley, real butter, mashed potatoes, parsley

Directions:
PREPARE your favorite recipe for seasoned mashed potatoes, to yield 2 1/2 to 3 cups (TIPS: Keep it basic: Butter, milk, salt and pepper]; BEAT one large egg yolk then fold well into potato mixture; SET aside; PREHEAT oven to 375 F; SPRAY a 2.5 quart casserole dish (or a deep-dish 10-inch pie plate, or an 8" x 8" square baking dish] with non-stick cooking spray.
STRAIN 1 cup leftover corned beef broth into a small mixing bowl; RESERVE approximately 2 cups corned beef, 1 cup cabbage, and 1 cup carrot (set aside]; INTO strained broth, add 1/2 teaspoon spicy brown mustard, 1/4 teaspoon prepared horseradish, 1/4 teaspoon ground coriander, and salt and freshly ground white (or black] pepper to taste; VIGOROUSLY whisk 2 1/2 tablespoons cornstarch into broth to make a slurry, until dissolved and smooth.
TRIM fat from reserved corned beef; CUT corned beef and reserved vegetables into bite-sized pieces, to yield 2 cups each; PEEL and chop one small onion; MINCE 1 1/2 tablespoons parsley.
MELT 2 tablespoons salted real butter in a saucepan over medium-low heat; STIR in the chopped onion and one tablespoon of the parsley (reserving 1/2 tablespoon for the garnish]; SAUTE until onions have softened.
VIGOROUSLY whisk in the prepared broth slurry all at once into the saucepan mixture until consistently blended; RAISE heat to medium-high and bring to a boil while whisking until slurry is thickened; ADD meat and vegetable mixture to saucepan; FOLD ingredients together without disturbing, just until evenly blended;.
SPREAD mixture levelly into prepared baking dish.
TOP evenly with mashed potatoes, decorating into swirls using a flexible spatula (or use a fork if desired, to create grooved swirls]; DOT with grated cold butter if desired, for a golden, buttery top crust.
SPRINKLE remaining 1/2 tablespoon minced parsley over casserole.
BAKE casserole for 30 minutes; SPRINKLE French-fried onions over top and bake for just 2 minutes longer (be careful not to burn French-fried onions!]; ALLOW to cool and set for 5-7 minutes before cutting.
SLICE, serve and enjoy!
Oven Crusty Fish


Ingredients:
milk, salt, butter

Directions:
Cut fish into serving pieces allowing about 1/4 lb for each serving., Combine milk and salt., Dip fish in milk, then in corn flake crumbs., Arrange on well-oiled baking sheet., Sprinkle fish with melted butter., Bake at 500 F for 15 min or until tender.
Atlantique


Ingredients:
vodka, fresh lemon juice, Chambord raspberry liquor

Directions:
Shake ingredients with ice and strain into a martini glass., Garnish with a peach wedge.
Cheese Dip with Beer
Category: appetizers-and-snacks
By PJ's kitchen

This is great for football gatherings when you want to serve something hearty and filling. It gets lots of compliments. Serve with bite-size pieces of bread and vegetables.

Ingredients:
1 (1 pound) loaf round pumpernikel rye bread
1 (8 ounce) package shredded Cheddar cheese
1 (8 ounce) package shredded mozzarella cheese
1 (8 ounce) package cream cheese, softened
1 cup beer
1 teaspoon garlic salt

Directions:
Cut a large hole in the top of the loaf of bread to form a bowl; set onto a serving platter. Melt the cream cheese in a large saucepan over medium heat; stir in the Cheddar cheese, mozzarella cheese, beer, and garlic salt; heat, stirring continually, until all the cheese is melted; pour the hot cheese mixture into the bread bowl.

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Yields: 16 servings

Calories: 218.7
Fat: 12.6 g
Saturated fat: 7.6 g
Carbohydrates: 15 g
Sugars: 0.4 g
Dietary fiber: 1.8 g
Protein: 10.5 g
Cholesterol: 39.1 mg
Sodium: 519.3 mg
Microwave Popcorn
Category: appetizers-and-snacks
By ACONTORER

Believe it or not, you can make your own delicious, low-fat microwave popcorn using standard popping corn and a brown paper lunch bag. It works perfectly.

Ingredients:
½ cup unpopped popcorn
1 teaspoon vegetable oil
½ teaspoon salt, or to taste

Directions:
In a cup or small bowl, mix together the unpopped popcorn and oil. Pour the coated corn into a brown paper lunch sack, and sprinkle in the salt. Fold the top of the bag over twice to seal in the ingredients. Cook in the microwave at full power for 2 1/2 to 3 minutes, or until you hear pauses of about 2 seconds between pops. Carefully open the bag to avoid steam, and pour into a serving bowl.

Prep time: 2 mins
Cook time: 3 mins
Total time: 5 mins
Yields: 3 servings

Calories: 137.1
Fat: 3.1 g
Saturated fat: 0.4 g
Carbohydrates: 24.6 g
Sugars: 0.4 g
Dietary fiber: 4.9 g
Protein: 4.1 g
Sodium: 388.6 mg
Sherry Baked Pears


Ingredients:
sherry wine, water, brown sugar, fresh lemon juice, butter, fresh pears

Directions:
Heat oven to 350F/180°C.
Combine sherry, water, sugar, lemon juice and butter in a small saucepan. Simmer over medium heat about 5 minutes.
While sauce is cooking, halve, pare and core pears. Arrange pears in a baking dish. Pour sherry sauce over pears. Cover dish.
Bake about 35 to 40 minutes or until pears are tender.
Serve warm or chilled, plain or with whipped or sour cream, if desired.
Collard Greens and Beans
Category: side-dish
By Melanie E.

Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.

Ingredients:
3 slices bacon, coarsely chopped
1  red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed

Directions:
Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside. Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the  , and toss gently until the greens are wilted, about 3 minutes. Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours. About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Prep time: 10 mins
Cook time: 2 hrs 25 mins
Total time: 2 hrs 35 mins
Yields: 4 servings

Calories: 162.9
Fat: 3.5 g
Saturated fat: 1 g
Carbohydrates: 24.8 g
Sugars: 4.8 g
Dietary fiber: 6.3 g
Protein: 8.3 g
Cholesterol: 7.4 mg
Sodium: 387.4 mg