Collard Greens and Beans recipe

All Recipes Best Recipe Side Dish Vegetables Greens

Ingredients

3 slices bacon, coarsely chopped
1 red onion, thinly sliced
2 tablespoons minced garlic, or to taste
5 cups collard greens, stems and center ribs discarded and leaves chopped
¾ cup water, or as needed
1 tablespoon brown sugar
2 teaspoons cider vinegar
1 teaspoon crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can cannellini beans, drained and rinsed

Nutrition Info

162.9 calories
carbohydrate: 24.8 g
cholesterol: 7.4 mg
fat: 3.5 g
fiber: 6.3 g
protein: 8.3 g
saturatedFat: 1 g
servingSize: -
sodium: 387.4 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.

  2. Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.

  3. Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.

  4. About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

Recipe Yield

4 servings

Recipe Note

Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.

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