Green Beans with Baby Potatoes, Collard Greens and Olives

collard greens with green beans

Although perhaps better suited to summer time meals, this hearty and vegetable-packed dish is really perfect anytime of the year. We need our veggies and, served alongside black-eyed pea and quinoa croquettes, you are in for a good dose of nutrition and one fine meal.

If you want a vegan version of this dish, simply omit the Parmesan cheese.

Green Beans with Baby Potatoes, Collard Greens and OlivesGreen Beans with Baby Potatoes, Collard Greens and Olives
Recipe by
Published on April 7, 2012

A warm, satisfying and delicious healthy salad, packed with layers of wonderful flavors

Preparation: 20 minutes
Cooking time: 20 minutes

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  • 1 lb (450 g) red baby potatoes
  • 1/2 lb (225 g) green beans, trimmed and sliced
  • 1 bunch (1 lb or 450 g) collard greens, trimmed and chopped
  • 2 tablespoons olive oil
  • 1 large clove garlic, minced
  • 1/2 teaspoon asafetida (optional)
  • 1/2 cup Kalamata or black olives, pitted and chopped
  • 1/2 cup fresh grated Parmesan cheese
  • juice of 1 lemon
  • sea salt and fresh cracked black pepper to taste
  • Scrub the potatoes and cut into 1-inch pieces. Put them in a large heavy-bottomed saucepan along with enough water to cover, and add a pinch of salt. Bring to a boil, reduce the heat to medium-low, and simmer for 10 minutes or until the potatoes are fork tender. Add the green beans and collard greens and cook for another 5 minutes. Drain and return to the pan.

  • In small frying pan or saucepan, heat the oil over medium-low heat. Toss in the garlic and stir and fry for a few minutes. Now add the asafetida (if using) and olives, and stir and fry for a minute. Remove from the heat. Transfer this mixture to the pan with the potatoes, green beans and collard greens. Add the lemon juice and Parmesan and season with more salt if desired and some fresh cracked black-pepper. Toss lightly to combine. Serve warm.

Makes 3 to 4 servings

collard beans with green beans

Other potato dishes from Lisa's Vegetarian Kitchen you will likely enjoy:
Scalloped Potatoes with Coconut Milk and Mushrooms
Tamarind Potatoes
Paratha Stuffed with Sweet Potato and Potato
Cheese Potato Puff with Dried-Mushrooms


Valerie Harrison (bellini) said...

The time has come when we all want to eat lighter!

hännah @ dishesanddishes said...

This looks like a perfect dish to enjoy the beautiful spring weather we've been having where I live. I'm also a big fan of the "River Cottage" cookbooks and so I'll have to give this a try!

The Food Hunter said...

Sounds wonderful...I just bought some green beans too so it's perfect timing.