"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.
" — Melanie E.
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bacon, coarsely chopped
red onion, thinly sliced
minced garlic, or to taste
collard greens, stems and center ribs discarded and leaves chopped
water, or as needed
crushed red pepper flakes, or to taste
salt and black pepper to taste
1 (15 ounce) can
cannellini beans, drained and rinsed
Made them tonight with a few changes and we really liked them. Must say collards aren't our favorite, but hubby said this recipe is definitely a keeper. My changes--an extra slice of bacon, white onion instead of red (didn't have any red), 1 bunch of collards (didn't measure it in cups), chicken broth instead of water, no red pepper flakes, and pintos instead of cannellini beans. Some of the changes had more effect than others, I'm sure. I used what I had. Oh, and one other thing--while the greens were simmering, I tossed some raw sweet italian sausages in to cook on top. Served with very basic biscuits--the biscuits were yummy with the pot liquor. Anyway, given that we're not working with our favorite ingredient, and the recipe was still yummy even with all the things I had to do to fit what I had, I rate this five stars. Very good.
Pretty tasty recipe! Next time, though, I think I'll skip the red pepper flakes. It was so hot it was tough to eat!
I love this recipe! I'm from the South and I'm a little picky about my collard greens, and this recipe is wonderful! There are so many tasty flavors involved. I sometimes add chicken sausage to this when it's done and eat it as a whole meal.
I really liked this but I added sweet potato pieces which I think made the dish. I also didn't cook it as long, and I thought it was delicious.
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.
the first time i made this i followed the recipe exactly and it was ok. it was my first time with collard greens and i wasn't sure what to expect. the next time i made it i used chicken stock instead of water and after i cooked the bacon i left it out until the end to sprinkle over the finished collard greens. i like the texture of bacon to be nice and crispy, it seemed soggy to me when i did it following the recipe. my boyfriend and i enjoyed it both times, but the second time was much better for us. i served it over brown rice.
This is one of, if not the, best collard green dishes I have ever had. My boyfriend said the same thing. I followed the recipe exactly.
A good solid recipe. I think I will try using lemon instead of apple vinegar next time as for me it was a bit strong. Also, I'll make sure to use beans that don't taste too "tough". Not the recipe's fault, just my can of beans. The flavor was great.
* Percent Daily Values are based on a 2,000 calorie diet.
Collard Greens and Beans
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 32
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