Hoppin John with Collards

from vegtimes

Yield: 0 servings
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Ingredients

  • Directions
  • 1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.
  • 2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.
  • 3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.
  • 4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.

Preparation

  1. Directions

  2. 1. Whisk together 2 Tbs. vinegar, agave nectar, 1 tsp. olive oil, 1/2 tsp. chili powder, and 1/2 tsp. salt; set aside.

  3. 2. Cook collard greens in pot of boiling salted water 15 minutes. Drain, reserving 1/2 cup liquid.

  4. 3. Meanwhile, heat remaining 2 tsp. oil in large skillet over medium heat. Add bacon, onion, celery, garlic, and remaining 1/2 tsp. chili powder. Cook 8 minutes, or until translucent. Add collard greens, vinegar-agave nectar mixture, 1/4 cup reserved cooking liquid, 2 Tbs. vinegar, and remaining 1/2 tsp. salt. Cover, and cook 10 minutes, or until greens are tender. Transfer to serving platter.

  5. 4. Add rice and beans to skillet. Stir in remaining 1/4 cup cooking liquid, and cook 3 minutes, or until heated through. Serve rice and beans over greens.
January 2012

This recipe is a personal recipe added by corlove0106 and has not been tested or endorsed by MyRecipes.

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