Available in Colors ShownNew Moosewood Caps
Hearty, healthful, and tasty, these greens and beans are easy to make, keep well, and can be reheated without any loss of flavor. For a big crowd, double or triple the recipe. It’s become fashionable to serve greens lightly sautéed, but traditionally collards are well-cooked. Try them both ways and see which method you prefer. Every ingredient in this recipe can be adjusted to suit individual taste.
- 1 tablespoon vegetable, olive or peanut oil
- 2 large garlic cloves, sliced or minced
- 1 bunch fresh collard greens, rinsed, drained, stemmed and chopped (about 10 cups)
- 2 tablespoons cider vinegar
- 2 tablespoons water
- ½ teaspoon tabasco or other hot pepper sauce, more to taste
- 1½ cups cooked or canned kidney beans (15-ounce can, un-drained )
- coarsely ground black pepper to taste
- salt to taste
- Heat the oil in a 2-quart saucepan and add the garlic.
- Add the greens, vinegar, water, and Tabasco sauce and sauté on medium heat for 5 minutes, stirring often.
- Cover and cook for another 5 minutes.
- Add the kidney beans with ½ cup of the cooking liquid or water or, if using canned beans, add them with their liquid.
- Cook for about 10 minutes, covered, until the collards are tender and everything is piping hot.
- Stir in pepper, salt and more hot sauce to taste, and serve immediately.