Collard Greens & Red Beans

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Hearty, healthful, and tasty, these greens and beans are easy to make, keep well, and can be reheated without any loss of flavor. For a big crowd, double or triple the recipe. It’s become fashionable to serve greens lightly sautéed, but traditionally collards are well-cooked. Try them both ways and see which method you prefer. Every ingredient in this recipe can be adjusted to suit individual taste.

Collard Greens and Red Beans
Prep time: 
Cook time: 
Total time: 
Serves: 4 to 6
  • 1 tablespoon vegetable, olive or peanut oil
  • 2 large garlic cloves, sliced or minced
  • 1 bunch fresh collard greens, rinsed, drained, stemmed and chopped (about 10 cups)
  • 2 tablespoons cider vinegar
  • 2 tablespoons water
  • ½ teaspoon tabasco or other hot pepper sauce, more to taste
  • 1½ cups cooked or canned kidney beans (15-ounce can, un-drained )
  • coarsely ground black pepper to taste
  • salt to taste
  1. Heat the oil in a 2-quart saucepan and add the garlic.
  2. Add the greens, vinegar, water, and Tabasco sauce and sauté on medium heat for 5 minutes, stirring often.
  3. Cover and cook for another 5 minutes.
  4. Add the kidney beans with ½ cup of the cooking liquid or water or, if using canned beans, add them with their liquid.
  5. Cook for about 10 minutes, covered, until the collards are tender and everything is piping hot.
  6. Stir in pepper, salt and more hot sauce to taste, and serve immediately.