Gluten-Free Kidney Bean and Collard Green Stew

Gluten-Free Kidney Bean and Collard Green Stew
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What Started it all:
Kidney Beans, Collard greens, potatoes, microwave

A Hearty and Wholesome Dish for a Cold Winter's Day


  • 1 cup kidney beans, drained and rinsed
  • 2 medium-sized potatoes, peeled and diced
  • 2 cups collard greens, chopped
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • 1/4 cup water
  • 1/4 cup chicken or vegetable broth (optional)


  1. Preheat the microwave to 400°F (200°C).
  2. In a large microwave-safe bowl, combine the kidney beans, potatoes, and collard greens.
  3. Drizzle the olive oil over the mixture and sprinkle with salt and pepper to taste.
  4. In a small bowl, mix the water and broth (if using). Pour the mixture over the vegetable mixture.
  5. Cover the bowl with a microwave-safe lid or plastic wrap and cook on high for 12-15 minutes, stirring every 4-5 minutes to ensure even cooking.
  6. Continue cooking until the potatoes are tender and the collard greens have wilted.
  7. Serve hot, garnished with chopped fresh herbs or a dollop of yogurt, if desired.

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