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Rich in fiber, plant protein, and vitamin K
In season: Autumn · Winter
CALORIES · 100 G
GI
POTASSIUM · 100 G
FIBER · 100 G
1 cup (chopped) of Collard greens with white beans (180 g) has 207 calories. That works out to 115 calories per 100 g. It contains 28.4 g of carbs, 10.1 g of protein, 7.4 g of fat and 9.9 g of fiber. Its 504 µg of Vitamin K covers 420% of the Daily Value. Its glycemic index is 31 (low), so it raises blood sugar slowly.
Selected: 1 cup (chopped) · 180 g
207
KCAL / 180G
Carbs
28.4g
· 10% DV
Protein
10.1g
· 20% DV
Fat
7.4g
· 9% DV
Fiber
9.9g
· 35% DV
DV is the share of the daily value covered, on a 2,000 kcal reference diet.
Calories come from: Carbs 51% · Protein 18% · Fat 31%
| Nutrient | Amount | % DV |
|---|---|---|
| Calories | 207 kcal | |
| Total fat | 7.4 g | 9% |
| Saturated fat | 0.99 g | 5% |
| Trans fat | 0 g | |
| Sodium | 468 mg | 20% |
| Total carbohydrate | 28.4 g | 10% |
| Fiber | 9.9 g | 35% |
| Protein | 10.1 g | 20% |
Calories: Calories measure energy. Average daily need is 2,000 kcal. Excess calories are stored as fat, too few cause weight loss.
Carbs: Your body's primary energy source. The brain runs exclusively on carbs. Daily need: 275g.
Protein: Essential for muscle repair and cell growth. Daily need: 50g. Keeps you full and boosts metabolism.
Fat: Needed for hormone production and vitamin absorption. Daily need: 78g. Limit saturated fats, choose unsaturated.
Fiber: Critical for digestive health and satiety. Daily need: 28g. Stabilizes blood sugar, lowers cholesterol.
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| Serving | Amount | Calories |
|---|---|---|
| 1 cup (chopped) | 180 g | 207 kcal |
| ½ cup (chopped) | 90 g | 104 kcal |
| 100 g | 100 g | 115 kcal |
| 1 serving (small) | 150 g | 173 kcal |
| 1 serving (large) | 250 g | 288 kcal |
| 1.5 cup (chopped) | 270 g | 311 kcal |
| 1 bottle (whole) | 400 g | 460 kcal |
Calculated from 115 calories per 100 g.
Collard greens with white beans is a hearty dish of chopped collards simmered with cooked white beans, often with onion and seasonings. It is associated with Turkish Black Sea cooking, where collards are a familiar leafy vegetable.
To make collard greens with white beans, soften the beans separately, then cook chopped collards with onion until tender. Add the beans and hot water or broth, and simmer until the greens are soft and the flavors come together.
Serve collard greens with white beans with cornbread or crusty bread to soak up the broth. A tangy pickle or a simple salad also works well; the bean-and-greens dish is filling enough to keep the rest of the meal light.
Yes, canned white beans work in collard greens with white beans. Drain and rinse them, then stir them in after the collards have softened so the beans warm through without breaking apart during a long simmer.
For milder collard greens with white beans, remove the thick leaf ribs, slice the leaves finely, and blanch them briefly before adding them to the pot. Simmering the greens until tender also mellows their strong, earthy flavor.
Collard greens with white beans is associated with Turkey’s Black Sea region, where collards are commonly cooked at home. Recipes vary by household; some use tomato paste and onion, while others add cornmeal to give the dish a thicker texture.
To thicken collard greens with white beans, mash a few cooked beans against the side of the pot and stir them back in. In some Turkish home-style versions, a little cornmeal is used instead; add it gradually to avoid lumps.
Yes, you can make collard greens with white beans in a pressure cooker. Add the collards, beans, and enough liquid, but adjust the cooking time depending on whether the beans are already cooked; follow your cooker’s instructions.
Leftover collard greens with white beans keep for 3–4 days in a covered container in the refrigerator. Reheat only the portion you plan to eat, and heat it thoroughly on the stove or in the microwave.
Yes, collard greens with white beans freeze well. Cool the dish, portion it into airtight containers, and thaw it in the refrigerator before reheating. The collards may be softer after thawing, but the flavor should remain good.
Vitamins
Vitamin K
504µg · 420% DV
Vitamin A
486µg · 54% DV
Vitamin C
30.6mg · 34% DV
Folate
122.4µg · 31% DV
Minerals
Copper
0.34mg · 38% DV
Manganese
0.76mg · 33% DV
Phosphorus
164mg · 23% DV
Sodium
468mg · 20% DV
Potassium ⭐
567mg · 17% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
To burn the 207 calories in 1 cup (chopped) (180 g):
🚶
Walking (5 km/h)
🏃
Running (8 km/h)
🚴
Cycling
🏊
Swimming
Times are calculated with the MET equation for a 70 kg adult. Actual burn varies with your weight, age and pace.
Collard greens with white beans is a hearty Turkish home-style stew, especially associated with the Black Sea region. Chopped greens simmer with dried white beans until both are tender; onion and tomato paste are common additions, though recipes vary from household to household.
Long cooking softens the greens and mellows their earthy, slightly bitter edge, while the beans make the broth substantial and creamy. Serve it hot, often with cornbread in its regional setting, or with bread as a filling meat-free meal. It offers fibre and plant protein; a 100 g portion has 5.5 g of fibre. For a lighter bowl, keep the added oil modest and let the beans and greens provide most of the substance.
High
How many vitamins, minerals and how much fiber this food carries per calorie. A high score means a lot of nutrition for few calories.
High
An EatBetter score computed from fiber, protein and calorie density. A high score means staying full longer on the same calories.
Both scores are calculated per 100 g and do not change with the selected portion. The satiety score is EatBetter's own calculation, not a clinical measure.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.99g
MONOUNSATURATED
3.87g
POLYUNSATURATED
1.35g
Omega 6:3 ratio 5.1:1
Above the ideal 4:1 (5.1:1).
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Nutrition data compiled from USDA FoodData Central and scientific sources.