Smoky Tangy Greens And Beans Recipe

Name: Smoky Tangy Greens And Beans
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons unsalted butter; 1/2 cup coarse fresh breadcrumbs; Kosher salt; 1/4 cup vegetable oil; 8 ounces smoked bacon, chopped; 1 large onion, finely chopped; 1 head of garlic, cloves separated, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 teaspoon freshly ground black pepper; 3 cups pork or chicken stock or low-sodium chicken broth; 1 cup apple cider vinegar; 1/3 cup (packed) dark brown sugar; 1/3 cup hot sauce (preferably Texas Pete); 2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups); 2 cups frozen lima beans and/or black-eyed peas

Servings: persons

4 tablespoons unsalted butter
1/2 cup coarse fresh breadcrumbs
Kosher salt
1/4 cup vegetable oil
8 ounces smoked bacon, chopped
1 large onion, finely chopped
1 head of garlic, cloves separated, thinly sliced
1 teaspoon crushed red pepper flakes
1 teaspoon freshly ground black pepper
3 cups pork or chicken stock or low-sodium chicken broth
1 cup apple cider vinegar
1/3 cup (packed) dark brown sugar
1/3 cup hot sauce (preferably Texas Pete)
2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups)
2 cups frozen lima beans and/or black-eyed peas

1
Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5-7 minutes; season with salt. Transfer to a plate.
2
Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5-8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60-70 minutes.
3
Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15-20 minutes. Season with salt. Serve topped with breadcrumbs.
4
Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

1425

kcal

Calories

Fat

123

Carbs

101

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 tablespoons unsalted butter, 1/2 cup coarse fresh breadcrumbs, Kosher salt, 1/4 cup vegetable oil, and more.

Yes, Smoky Tangy Greens And Beans falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Smoky Tangy Greens And Beans

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions