Collard Greens and Beans

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.

INGRIDIENT

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

DIRECTION

Step: 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.

Step: 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

Step: 3

, and toss gently until the greens are wilted, about 3 minutes.

Step: 4

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.

Step: 5

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

NUTRITION FACT

Per Serving: 163 calories; protein 8.3g; carbohydrates 24.8g; fat 3.5g; cholesterol 7.4mg; sodium 387.4mg.

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