Braised Collard Greens and Bacon-Pepper Pinto Beans
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.