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.

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