Collard Greens and Beans Recipe - Bush’s Best

Collard Greens and Beans

Recipe By: Melanie E.  
Write a Review | Read Reviews (13)
Caramelized onions, garlic, bacon, and cannellini beans add depths of flavor to collard greens.
 
  • Prep: 10 Minutes
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  • Cook: 2 hours 25 Minutes
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  • Total: 2 hours 35 Minutes
 
4
 
 
  • 3 slices bacon, coarsely chopped
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  • 1 red onion, thinly sliced
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  • 2 tablespoons minced garlic, or to taste
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  • 5 cups collard greens, stems and center ribs discarded and leaves chopped
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  • 3/4 cup water, or as needed
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  • 1 tablespoon brown sugar
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  • 2 teaspoons cider vinegar
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  • 1 teaspoon crushed red pepper flakes, or to taste
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  • salt and black pepper to taste
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  • 1 (15 ounce) can cannellini beans, drained and rinsed
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  1. 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.
  2. 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.
  3. 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.
  4. About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.
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Nutrition Information
 
 
More Reviews (13)
Reviewed By: Jeanine
this is very good the only change I made was instead of adding plain water, I boiled some smoked pork neck bones until the meat fell off the bone and used the broth and meat to give it a wonderful rich hearty flavor.
Reviewed By: Carole
This is delicious! I added some chicken bouillon and doubled the apple vinegar which brought it up to 5 stars.
Reviewed By: Tejay
I am not a fan of collard greens but had bought some for a recipe. I found this and will have to say it was fantastic. I substituted red onion for sweet onion and chicken stock for the water. Rave reviews and I will definately make again. The original recipe that I used for this, (from cuisine magazine) was horrible. Thanks for sharing Melanie.