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
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Cook time:
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Serves: 4 to 6
Ingredients
- 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
Instructions
- Heat the oil in a 2-quart saucepan and add the garlic.
- Add the greens, vinegar, water, and Tabasco sauce and sauté on medium heat for 5 minutes, stirring often.
- Cover and cook for another 5 minutes.
- Add the kidney beans with ½ cup of the cooking liquid or water or, if using canned beans, add them with their liquid.
- Cook for about 10 minutes, covered, until the collards are tender and everything is piping hot.
- Stir in pepper, salt and more hot sauce to taste, and serve immediately.
Very tasty and probably the most healthful comfort food one can make. I think it would go great with the meatless sausage from the New Classics book and some cheese grits or cornbread.
This is a recipe I developed. So easy. But I never tried it with sausage. I’d go with grits or cornbread myself.
I just made this, served it on top of rice. Was surprised at how good it was for being such a simple recipe!
I’m so glad you like this. This was one I developed to be tasty but quick and easy. I don’t usually serve it on rice, but it’s a good idea, turning a side dish into more of a main dish.
Laura