Slow-simmered greens and beans take on smoky paprika without needing smoked meat.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 400 g collard leaves, stems removed and sliced
- 1 onion, diced
- 1 tbsp olive oil
- 400 g canned crushed tomatoes
- 1 can white beans, 540 ml, drained
- 250 ml vegetable broth
- 1 tsp smoked paprika
- 1/4 tsp salt
Method
- Soften onion in oil 5 minutes. Add paprika and stir briefly.
- Add tomatoes, broth, greens and salt. Cover and simmer 20 minutes.
- Stir in beans and simmer 5–10 minutes until leaves are tender, adding water if needed.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Other harvests to try
Choose similar tenderness and prepared weight; adjust cooking to the cut size. Colour and flavour will change. For peppers, check heat first: hotter varieties are not a gram-for-gram swap.
What to cook next
- Rainbow Chard and Chickpea Skillet
- Bok Choy with Ginger-Sesame Tofu
- Tokyo Bekana Crunch Salad with Peanut Dressing
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
