Braised Collard Greens and Bacon-Pepper Pinto Beans

By johnwhorfin

Ingredients

• 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)
• Calories 325
• Fat 9g
• Satfat 2.1g
• Monofat 4.1g
• Polyfat 1.9g
• Protein 17g
• Carbohydrate 44g
• Fiber 15g
• Cholesterol 9mg
• Iron 4mg
• Sodium 567mg
• Calcium 321mg
• Sugars 6g
• Est. added sugars 1g
• Calories 325
• Fat 9g
• Satfat 2.1g
• Monofat 4.1g
• Polyfat 1.9g
• Protein 17g
• Carbohydrate 44g
• Fiber 15g
• Cholesterol 9mg
• Iron 4mg
• Sodium 567mg
• Calcium 321mg
• Sugars 6g
• Est. added sugars 1g

Details

Servings 4
Adapted from cookinglight.com

Preparation

Step 1

How to Make It

Step 1

Heat oil in a large Dutch oven over medium-high. Slice 8 garlic cloves. Add sliced garlic and sliced onion to pan; cook until slightly caramelized, about 10 minutes. Stir in 2 cups stock, sugar, 1 1/2 teaspoons salt, and greens. Cover, reduce heat to medium-low, and cook until very tender, about 30 minutes, stirring occasionally. Stir in vinegar. Reserve 5 cups greens for Sautéed Snapper with Curried Greens and Smoky Potato and Greens Tacos.

Step 2

Cook bacon in a large saucepan over medium-high until crisp, about 5 minutes, stirring occasionally. Remove bacon from pan with a slotted spoon. Mince remaining 3 garlic cloves. Add minced garlic, bell pepper, and chopped onion to drippings in pan; sauté 4 minutes. Stir in cumin; cook 1 minute. Stir in remaining 1/2 cup stock, remaining 1/4 teaspoon salt, beans, and black pepper; cook 4 minutes. Sprinkle with green onions and cooked bacon. Serve with collard greens and hot sauce, if desired.