My collards are here!!!
I planted the seeds in June and finally I have leaves large enough to pick. Last night I picked a nice bouquet of collards, I felt like a vegan Miss. America walking into the house. I’m thinking greens are the new roses
Anyway, I wanted something quick, simple, and complete. I like adding beans to collards to make them a complete meal. This sweet but spicy combination is divine. I sent a bowl over to a friend’ who claimed she didn’t like collards; I think I’ve converted her. Bwhaha…
Feel free to use any bean you have on hand. To me, pinto beans work best. Also, don’t go crazy weighing your collards. A nice big bunch will do, remember they shrink down to nothing.
Greens and Beans
Makes 3 meal size servings, or about 6 sides
- 3 tbls olive oil
- 1 cup diced onion
- 2 cloves garlic minced
- 1 medium tomato, diced
- 1 cup vegetable broth
- 1 tsp sugar
- 1 tsp chili powder
- 1 tbls hot sauce (or more/less to taste)
- About 1 ½ pounds collards, stems removed and roughly chopped
- 1 15 oz can pinto beans, drained and rinsed
- Salt to taste (I only needed a pinch)
Heat oil and sauté onion until very soft and they being to turn yellow. Add garlic and cook another minute. Add tomato and cook a few minutes. Add broth, sugar, chill powder, and hot sauce. Bring to a simmer.
Over low heat, add greens. Toss to make sure all greens are coated with broth. Cook loosely covered for about 20 minutes or until tender. Add salt, if needed.