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
Featured In: 15 Southern Thanksgiving Recipes
VERIFIED BY Taste of Home Test Kitchen
- 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
- 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
Reviews forCollard Greens & Beans
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
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!!"