Collard greens and red beans

Hey Jude's Note:

Another Kwanzaa recipe that needs a home on Zaar. This is very tart, reduce the vinegar if you prefer. Found in Chicago Tribune, I haven't tried this yet.

• Total Time: 32 mins
• Prep Time: 12 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1 tablespoon vegetable oil or 1 tablespoon olive oil or 1 tablespoon peanut oil
• 2 cloves garlic , sliced
• 1 bunch fresh collard greens , stemmed,chopped
• 2 tablespoons cider vinegar
• 2 tablespoons water
• ½ teaspoon hot pepper sauce , to taste (such as Tabasco)
• 1 ½ cups kidney beans (cooked or canned)
• salt
• fresh ground pepper

Directions:

1. Heat the oil in a large pot over medium heat; add the garlic; cook until fragrant, 1 minute; add the greens, vinegar, water and hot sauce; cook, stirring often, until greens slightly soften, about 5 minutes.
2. Cover; cook 5 more minutes.
3. Add the beans with 1/2 cup of the beans cooking liquid (if using canned beans, use water), cover; cook until the collards are tender, about 10 minutes.
4. Stir in salt, pepper and more hot sauce to taste.

Reviews

[Desert Sea Chicken]

Very good recipe! I have had an overwhelming amount of collards that I have been trying to eat so I can prepare my AZ soil for spring gardening. This is one of the top 3 favorite recipes for them! The kidney beans really add nice flavor.

[dozey doats]

This is really good for such a simple recipe. Healthy and delicious--thanks for sharing this one!

[Chef #664569]

so healthy. I also added in aduki beans & brown rice. Really satisfying. Thanks so much for sharing!!