Collard greens and red beans
- Ready In:
- 32mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 14.79 14.79 ml olive oil or 14.79 ml peanut oil
- 2 clove garlic, sliced
- 1 bunch fresh collard greens, stemmed,chopped
- 29.58 ml cider vinegar
- 29.58 ml water
- 2.46 ml hot pepper sauce, to taste (such as Tabasco)
- 354.88 ml kidney beans (cooked or canned)
- salt
- fresh ground pepper
directions
- Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
- Cover; cook 5 more minutes.
- Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
- Stir in salt, pepper and more hot sauce to taste.
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Reviews
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin