Beans Recipe ✶ 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.

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

Cooking 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.

Nutrition Facts

• calories162.9
• carbohydrateContent24.8 g
• cholesterolContent7.4 mg
• fatContent3.5 g
• fiberContent6.3 g
• proteinContent8.3 g
• saturatedFatContent1 g
• sodiumContent387.4 mg
• sugarContent4.8 g