Collard Greens & Beans Recipe

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Collard Greens & Beans Recipe
Collard Greens & Beans Recipe photo by Taste of Home
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Collard Greens & Beans Recipe

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I never tried collard greens until a friend gave me this recipe that calls for bacon and pinto beans. Now I look forward to serving this southern staple on Thanksgiving. —April Burroughs, Vilonia, Arkansas
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Cook: 55 min.

Ingredients

  • 2 pounds collard greens
  • 3 Jones Dairy Farm Dry-Aged 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. Yield: 8 servings.
Originally published as Collard Greens & Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p110

  • 2 pounds collard greens
  • 3 Jones Dairy Farm Dry-Aged 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
  1. 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.
  2. 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. Yield: 8 servings.
Originally published as Collard Greens & Beans in Taste of Home's Holiday & Celebrations Cookbook Annual 2015, p110

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dmstroud62 User ID: 446732 239862
Reviewed Dec. 20, 2015

"I used chicken stock in place of water and added 2 cups of chopped ham to make a main course dish. Yum!!"

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