Ingredients
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1
-
2
-
1
-
2
-
2
-
1/2
-
1 1/2
-
-
-
-
-
-
-
-
Directions
Collard greens and red beans, 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 , 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 , This is really good for such a simple recipe Healthy and delicious–thanks for sharing this one!
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Steps
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1
Done
|
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
Done
|
Cover; Cook 5 More Minutes. |
|
3
Done
|
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
Done
|
Stir in Salt, Pepper and More Hot Sauce to Taste. |
