Collard Greens & Beans

Little Rock, AR 72211, USA

Website

72211

Ingredients

  • 2 pounds collard greens
  • 3 bacon strips, chopped
  • 1 small red onion, chopped
  • 2 garlic cloves, minced
  • 2-1/2 cups water
  • 2 tablespoons brown sugar
  • 1 tablespoon cider vinegar
  • 3/4 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 can (15 ounces) pinto beans, rinsed and drained

Directions

  1. Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
  2. Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

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