Collard Greens and Beans Recipe - Allrecipes.com
Collard Greens and Beans Recipe
  • READY IN ABOUT hrs

Collard Greens and Beans

Recipe by  

"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. "

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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  • PREP

    10 mins
  • COOK

    2 hrs 25 mins
  • READY IN

    2 hrs 35 mins

Directions

  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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Reviews More Reviews

Most Helpful Positive Review
May 25, 2010

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.

 
Most Helpful Critical Review
Jul 26, 2013

Pretty tasty recipe! Next time, though, I think I'll skip the red pepper flakes. It was so hot it was tough to eat!

 
Oct 23, 2009

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.

 
Jun 21, 2010

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.

 
Nov 29, 2011

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.

 
Aug 16, 2010

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.

 
Jan 04, 2011

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.

 
Sep 10, 2010

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.

 

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Nutrition

  • Calories
  • 163 kcal
  • 8%
  • Carbohydrates
  • 24.8 g
  • 8%
  • Cholesterol
  • 7 mg
  • 2%
  • Fat
  • 3.5 g
  • 5%
  • Fiber
  • 6.3 g
  • 25%
  • Protein
  • 8.3 g
  • 17%
  • Sodium
  • 484 mg
  • 19%

* Percent Daily Values are based on a 2,000 calorie diet.

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