Braised Collard Greens and Bacon-Pepper Pinto Beans

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Braised Collard Greens and Bacon-Pepper Pinto BeansRecipe

Photo: Greg DuPree; Styling: Lindsey Lower

We skip the meat main and make sides the focus of the meal--easy to do with garlicky braised greens and pinto beans topped with bacon. Serve with skillet cornbread: Heat a cast-iron skillet on the stovetop while the oven preheats, and swirl in a couple of teaspoons oil before adding the batter. If you can't find collards, substitute stemmed curly kale or turnip greens, checking for doneness at around 20 minutes.

[MAIN_RECIPE_LINK {Sautéed Snapper with Curried Greens} {150078}], [SUB_RECIPE_LINK {Smoky Potato and Greens Tacos} {150079}]

Serves 4 (serving size: 3/4 cup greens and 3/4 cup beans)

Ingredients

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2 tablespoons canola oil
11 garlic cloves, divided
3 cups vertically sliced yellow onion (from 1 large onion)
2 1/2 cups unsalted chicken stock, divided (such as Swanson)
1 1/2 teaspoons sugar
1 3/4 teaspoons kosher salt, divided
4 bunches collard greens (about 11 oz. each), stemmed and chopped
3 tablespoons apple cider vinegar
2 bacon slices, chopped
1 cup chopped red bell pepper (from 1 medium)
1/2 cup chopped yellow onion (from 1/2 onion)
1 teaspoon ground cumin
2 (15-oz.) cans unsalted pinto beans, rinsed and drained
1/4 teaspoon black pepper
1/4 cup chopped green onions
Hot sauce (optional)

Preparation

Active: 40 Minutes
Total: 1 Hours

1. Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion to pan; cook until slightly caramelized, about 10 minutes. Stir in 2 cups stock, sugar, 1 1/2 teaspoons salt, and greens. Cover, reduce heat to medium-low, and cook until very tender, about 30 minutes, stirring occasionally. Stir in vinegar. Reserve 5 cups greens for Sautéed Snapper with Curried Greens and Smoky Potato and Greens Tacos.

2. Cook bacon in a large saucepan over medium-high until crisp, about 5 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon. Mince remaining 3 garlic cloves. Add minced garlic, bell pepper, and chopped onion to drippings in pan; sauté 4 minutes. Stir in cumin; cook 1 minute. Stir in remaining 1/2 cup stock, remaining 1/4 teaspoon salt, beans, and black pepper; cook 4 minutes. Sprinkle with green onions and cooked bacon. Serve with collard greens and hot sauce, if desired.

Created date

October 2016

Nutritional Information

Calories 325
Fat 9 g
Satfat 2.1 g
Monofat 4.1 g
Polyfat 1.9 g
Protein 17 g
Carbohydrate 44 g
Fiber 15 g
Cholesterol 9 mg
Iron 4 mg
Sodium 567 mg
Calcium 321 mg
Sugars 6 g
Est. Added Sugars 1 g