NYPBeHealthy Recipes

Green Beans and Mushrooms

From the Registered Dietitians and Chefs of NewYork-Presbyterian Hospitalphoto of green beans and mushroom soup

Recipe Yields: 4 servings


    •  1 large bunch of collard greens, washed
    •  1 medium onion cut in half and sliced in half moons
    •  2 Tablespoons olive oil
    •  3 cloves garlic, mashed and minced or use a garlic press
    •  6 shitake mushrooms, sliced (stems removed)
    •  12 Crimini mushrooms, sliced
    •  1 sprig fresh rosemary, stem removed and leaves chopped fine
    •  1 ½ cups low sodium vegetable broth or water
    •  1 12oz can (1 ½ cups) of low sodium white beans (navy, cannellini), drained and rinsed
    •  1 Tablespoons tamari
    •  ¼ cup nutritional yeast


    1.  Place 5-6 leaves of collard greens on top of each other and roll up so you can chop them together. This is called a chiffonade cut. Slice very thinly, then run your knife across again to make bite sized pieces. Set aside.
    2.  In a large heavy bottomed soup pot, sauté onion in olive oil for 5-6 minutes, allowing onions to caramelize.
    3.  Add garlic, mushrooms, rosemary and a few splashes of stock, allowing the mushrooms to simmer and release their juices.
    4.  Add the drained white beans and the greens, and drizzle 1 Tablespoon tamari on the top. Stir to mix.
    5.  Pour in a few more splashes of stock and cover to simmer until the greens are tender (about 6-7 minutes). Sprinkle nutritional yeast, stir and taste, adding more tamari if desired.

    Nutrition Facts

    Recipe Yields: 4 servings
    Amount Per Serving
    Calories 230
    Fat 8g (31% calories from fat)
    Saturated Fat 1g (4% calories from saturated fat)
    Cholesterol 0mg
    Sodium 470mg
    Dietary Fiber 4g
    Protein 12g
    Carbohydrates 29g

    Note: Majority of the fat in this recipe comes from heart healthy polyunsaturated and monounsaturated fats.