Potato, White Bean and Collard Greens Stew

Potato, White Bean and Collard Greens Stew

There's been a lot of talk about "Hygge," lately. This Danish term, comprising of a sense of coziness, mindful appreciation and warmth has become a hit concept this winter season, and for good reason. Many people are retreating to simpler pleasures and home practices that bring them comfort and mental rest -- anything can be "hyggelig," even a bowl of soup, or a lit candle. Though some have argued that the super-trendy and sometimes overly commercial appropriation of the term "Hygge" stems from a wider "well-being" trend, the concept has certainly taken hold and glorified home life as a source of joy. Today, my "Hygge" is a bowl of soup and a slice of warm bread.

Experimenting with different types of soups, grain bowls and stews this season has been pretty great for using up all the ingredients I have around the house, and has offered a lot of great vegetarian and vegan options. I'm aiming for 2017 to feature far more plant-based cooking, so I hope to continue this pattern of adding a bit of green into my usual color palette of the crisp, golden brown of baked goods. To 2017, a year of veggie-forward, budget-friendly, cozy cooking!

This recipe was adapted from a kale-focused Martha Stewart version, to adjust to what I had available in my kitchen -- clean-out day soups are the best!

Potato, White Bean and Collard Greens Stew

5 servings


2 Tbsp Olive Oil

1 Large Yellow Onion, diced

3 Ribs of Celery

2 Large Carrots

2 Large Russet Potatoes, cut into 1-inch cubes

1 tsp Maldon Sea Salt

1/2 tsp Ground Pepper, multi-colored or black

1/2 tsp Herbes de Provence

1-2 cups Raw Collard Greens, woody stems removed

1 can (15 oz) Navy or Cannellini Beans

1-2 tsp Apple Cider Vinegar, to taste


  1. Heat the olive oil in the bottom of a large Dutch Oven or stock pot. Dice and add onion, and cook until translucent.
  2. Chop celery and carrots (into rounds, or Paysanne cut), and add to the pot, sautéeing until the colors brighten and edges soften, 8 minutes or so.
  3. Cut the potatoes into 1-inch cubes and add to the pot, along with 5 cups of water. Add salt, pepper and Herbes de Provence. Bring up temperature until the liquid is boiling, and cook for 10-12 minutes, until the potatoes are fork-tender. Mash some of the contents against the edge of the pot with the back of a spoon, being careful not to splatter.
  4. Add the chopped collard greens and the can of beans, drained. Cook for 6-8 more minutes, until the greens soften.
  5. Add vinegar, to taste. This adds another depth of flavor to the stew.
  6. Serve, hot, in big bowls with some crusty bread.


I've got a loaf of wheat bread nearly done in the bread machine, and the house smells seriously homey. This will be a great vegan and mostly plant-based dinner (only exception to the plant-based "rules" is the olive oil!). Here's to eating everything warm and steamy out of a bowl on dark, grey winter nights.