Collard Greens and Beans Recipe - Allrecipes.com
Collard Greens and Beans Recipe
  • READY IN ABOUT 2¾ hrs

Collard Greens and Beans

Read Reviews (39)

"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. " —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Watch video tips and tricks

Original recipe makes 4 servings Change Servings
Check All Add to Shopping List

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.
Kitchen-Friendly View
  • PREP 10 mins
  • COOK 2 hrs 25 mins
  • READY IN 2 hrs 35 mins
ADVERTISEMENT

Reviews More Reviews

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.

— 
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.

— 
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.

— 
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.

— 
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.

— 
Apr 09, 2010

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.

— 
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 15, 2009

My new FAVORITE greens recipe!!!! Thank you!!! Oh, I used chicken broth instead of water and 4 slices of bacon rather than 3. So yummy.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

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.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

Related Videos

Play Video
How to Make Beans and Greens

See how to make a rustic Italian-style beans and greens recipe with escarole.

Play Video
Kickin' Collard Greens

See how to make big-flavored Southern greens.

Play Video
Tasty Collard Greens

Collard greens simmer with a smoked turkey drumstick.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States