Sauted collards with preserved lemon and white beans recipe

Recipe for sauted collards with preserved lemon and white beans in our easy vegetarian recipes collection.

Recipe ingredients

• 1 teaspoon olive oil
• 2 medium onions, chopped
• 2 servings preserved lemons, chopped, half of one whole lemon
• 1 1/2 cups white beans, cooked, drained, rinsed, a 15 ounces 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
• 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
• 1 serving preserved lemons, sliced in 4 slivers, one quarter of a lemon, for garnish

How to make sauted collards with preserved lemon and white beans

• 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.
• 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.
• Add the chopped collard greens and cook until wilted. Do not overcook.
• When serving, garnish with slivers of preserved lemon.

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