I didn't eat southern-style collards until a friend gave me a recipe for greens with bacon and pinto beans. Now I’m delighted to make them. —April Burroughs, Vilonia, Arkansas
Collard Greens & Beans
Collard Greens & Beans
Prep Time
20 min
Cook Time
55 min
Yield
8 servings
Ingredients
- 2 pounds collard greens
- 3 bacon strips, chopped
- 1 small red onion, chopped
- 2 garlic cloves, minced
- 2-1/2 cups water
- 2 tablespoons brown sugar
- 1 tablespoon cider vinegar
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 can (15 ounces) pinto beans, rinsed and drained
Directions
- Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
- Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
Nutrition Facts
2/3 cup: 145 calories, 5g fat (1g saturated fat), 7mg cholesterol, 382mg sodium, 19g carbohydrate (5g sugars, 7g fiber), 7g protein. Diabetic Exchanges: 1 starch, 1 vegetable, 1 fat.
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