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. Used in these recipes: Sautéed Snapper with Curried Greens, Smoky Potato and Greens Tacos.

Robin Bashinsky
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Credit: Greg DuPree; Styling: Lindsey Lower

Recipe Summary

40 mins
1 hr
Serves 4 (serving size: 3/4 cup greens and 3/4 cup beans)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

Nutrition Facts

325 calories; fat 9g; saturated fat 2.1g; mono fat 4.1g; poly fat 1.9g; protein 17g; carbohydrates 44g; fiber 15g; cholesterol 9mg; iron 4mg; sodium 567mg; calcium 321mg; sugars 6g; added sugar 1g.