Braised Collard Greens and Bacon-pepper Pinto Beans

 

We skip the meat main and make sides the focus of the meal--easy to do with garlicky braised greens and pinto beans topped with bacon. Serve with skillet cornbread: Heat a cast-iron skillet on the stovetop while the oven preheats, and swirl in a couple of teaspoons oil before adding the batter. If you can't find collards, substitute stemmed curly kale or turnip greens, checking for doneness at around 20 minutes. [MAIN_RECIPE_LINK {Sautéed Snapper with Curried Greens} {150078}], [SUB_RECIPE_LINK {Smoky Potato and Greens Tacos} {150079}]

What you will need

2 tablespoons canola oil

11 garlic cloves, divided

3 cups vertically sliced yellow onion (from 1 large onion)

2 1/2 cups unsalted chicken stock, divided (such as Swanson)

1 1/2 teaspoons sugar

1 3/4 teaspoons kosher salt, divided

4 bunches collard greens (about 11 oz. each), stemmed and chopped

3 tablespoons apple cider vinegar

2 bacon slices, chopped

1 cup chopped red bell pepper (from 1 medium)

1/2 cup chopped yellow onion (from 1/2 onion)

1 teaspoon ground cumin

2 (15-oz.) cans unsalted pinto beans, rinsed and drained

1/4 teaspoon black pepper

1/4 cup chopped green onions

Hot sauce (optional)

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