Collard Greens and Beans

american american_region asian filipino korean side sweet spicy sour savory hard fast

Prep

24 min

Cook

99 min

Total

123 min

Ingredients (10)

3 strips bacon, coarsely chopped g

1 red onion, thinly sliced g

2 tablespoons minced garlic, or to taste g

5 cups collard greens, stems and center ribs discarded and leaves chopped g

¾ cup water, or as needed g

1 tablespoon brown sugar g

2 teaspoons apple cider vinegar g

1 teaspoon crushed red pepper flakes, or to taste g

salt and ground black pepper to taste g

1 (15 ounce) can cannellini beans, drained and rinsed g

Nutrition

kcal

fat

carbs

protein

Instructions

Cook bacon in a large, deep pan over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper-towel-lined plate; set aside. Reserve drippings in pan.

Reduce heat to medium-low. Add onion to the pan; cook and stir until begins to brown, scraping bits off the bottom of the pan with a wooden spoon, about 8 minutes. Add garlic; cook and stir 4 minutes. Return bacon to the pan; stir in collard greens, toss gently until greens are wilted, about 3 minutes.

Add water to almost cover collard greens; stir in brown sugar, vinegar, pepper flakes, salt, and black pepper. Bring to a boil, cover the pan, and reduce heat to low. Simmer until greens are very tender, 1 to 2 hours, stirring in cannellini beans 30 minutes before serving; return to a simmer.