Description
Caramelized onions, bacon, and cannellini beans add depth of flavor to collard greens. So delicious! Serve with a dollop of sour cream and/or a sprinkle of Parmesan cheese.
Ingredients
- 3 slices bacon, coarsely chopped
- 1 red onion, thinly sliced
- 2 tablespoons minced garlic, or to taste
- 5 cups collard greens, stems and center ribs discarded and leaves chopped
- ¾ cup water, or as needed
- 1 tablespoon brown sugar
- 2 teaspoons cider vinegar
- 1 teaspoon crushed red pepper flakes, or to taste
- salt and black pepper to taste
- 1 (15 ounce) can cannellini beans, drained and rinsed
Instructions
- Place the bacon in a large
- deep pan with a lid
- and cook over medium-high heat
- stirring occasionally
- until evenly browned
- about 10 minutes. Remove the bacon pieces from the pan
- and set aside.
- Reduce the heat to medium-low
- and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown
- scraping the bits off the bottom of the pan
- about 8 minutes. Add the garlic
- and cook and stir 4 more minutes. Return the bacon to the pan
- stir in the collard greens
- and toss gently until the greens are wilted
- about 3 minutes.
- Pour in the water to almost cover the collard greens
- and stir in the brown sugar
- vinegar
- crushed red pepper
- and salt and pepper. Bring to a boil
- cover
- reduce heat to low
- and simmer the collard greens until very tender
- 1 to 2 hours.
- About 1/2 hour before serving
- stir the cannellini beans into the collard greens
- and return to a simmer.
Prep Time: 10 mins
Cook Time: 2 hrs 25 mins
Total Time: 2 hrs 35 mins
Servings: 4