A Recipe So Easy Peezy You’ll Have Time for Parcheesi

Collard Greens and White Beans

by Abra Pappa Add
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GREENS 2.001

What do I eat most often? Greens and beans. There my secret is out.

I know I share with you more advanced recipes, innovative even.  But guess what? About 3 x a week I want greens and beans.

I mix it up. Sometimes its kale and white beans  or spinach and pinto beans, or escarole and chick peas. I may use different spices, I may toss in artichokes, or peppers, or sometimes even a little tofu or animal protein. The base is unchanging. Greens and beans. It does the trick for me.

I imagine one day when I’m a Mom my kids will say, “Really Mom? Greens and beans again?” and I will just nod my head and sweetly serve them my beloved dish.

So here it is for you. Greens and beans. This time collards and cannelini beans. This time I melted some onions (I have no idea what melted means, except they taste melted to me. Don’t bring them all the way to caramelized, just cook down until super soft and mellow) and I topped it with a tahini dressing, fresh dill, and some lamb meatballs.
lamb meatballs
See, I mix it up! But feel free to just make the greens and beans, they are good as is.

What’s your favorite go to simple meal? Will you give beans and greens a try?

Collards and Beans with Lemon Tahini Sauce

Level: Easy


  • 1 large onion
  • 5 cloves of garlic
    chopped in large pieces
  • 1 large bunch of collard green
    chopped in bite size pieces, tough stems removed
  • 1 can of cannellini beans
  • 1/2 teaspoon of lemon zest
  • a juice of 1/2 lemon
  • 1/4 cup of water
  • salt and pepper to taste
  • 1/4 cup of chopped dill

Lemon Tahini Sauce

  • 1/4 cup of plain yogurt
  • 1 tablespoon of tahini
  • 1/2 tablespoon of lemon zest
  • a juice of 1/2 lemon
  • 1 tablespoon of olive oil
  • salt and pepper to taste


  1. In a large heavy bottom pot over medium heat sauté onion in olive oil for 4- 5 minutes until tender. Add garlic salt and pepper.
  2. Continue cooking onion and garlic until onion has taken on a bit of color (a very light brown) this should take about 5 minutes, be careful not to burn onions.
  3. Add greens and water, stir to combine and cover.
  4. Cook for 3-4 minutes, stirring occasionally. Most of the water should be absorbed. Remove cover and stir until this happens.
  5. When greens have wilted add beans, cook 2-3 minutes.
  6. Turn off heat, add lemon zest, lemon juice, and chopped dill.
Lemon Tahini Sauce:
  1. Whisk all ingredients to combine

Abra Pappa
About Abra Pappa, Health and Wellness Expert

Abra is a wellness expert that has inspired thousands of people to reach their health and weight loss goals through whole, natural food and mindful lifestyle shifts. Her food philosophy is simple; keep it real, keep it simple, and it sure as heck better be delicious!