Collard Greens and Lima Beans

While searching the web for a collard greens recipe, I stumbled upon this one. The greens are simmered in a spicy vinegary mix and then black eyed peas or Lima beans are mixed in to soak all the yummy tangy and smoky flavors that will leave you, if you’re like me, eating most of this in one sitting. I must confess I made this sans the beans because I had forgotten I had them in my freezer, but oh well, they’re amazing with or without the beans. If you do make this without the beans, halve the liquids or you’ll be left with quite a bit more than you need, although you could mop it up with a crusty piece of bread and it would be amazing.

Recipe adapted (just in my own words) by Tierney Larson from Buxton Hall on Bon Appetit This recipe is from the restaurant Buxton Hall in North Carolina, I’ve never been, but man these greens are “killin” as my husband jazz musician says.

Ingredients:

3 tbl unsalted butter

1 cup of fresh bread crumbs (if you want to use panko instead, use 1/2 cup)

Kosher salt

1/4 cup canola oil

8 ounces of smoked bacon, chopped

1 large yellow onion, finely chopped

1 head of garlic, separated, peeled and thinly sliced

1 tsp of crushed red pepper flakes

1 tsp freshly ground black pepper

3 cups of chicken stock or low sodium chicken broth

1 cup of apple cider vinegar

1/3 cup of packed dark brown sugar

1/3 cup of hot sauce

2 medium bunches of collard greens, stems trimmed, leaves chopped

2 cups of frozen lima beans or black-eyed peas

Ok so…

Prepare the breadcrumbs for later by melting the butter over medium heat in a large heavy bottomed pot, then add the breadcrumbs and a pinch of kosher salt and stir frequently until browned. Taste again and add more salt if necessary, and pour out onto a plate to let cool for later. Wipe out any remaining crumbs from the pan and add the canola oil. Heat the oil over medium low, and then add the bacon. Let cook stirring now and then until the edges of the bacon are brown, about 5-8 minutes. Add the onion and garlic and cook until the onions have softened and the garlic has turned a light golden brown, another 5 minutes.

Stir in the red pepper flakes and cracked black pepper and combine, letting it sizzle for a few seconds before adding the broth, vinegar, brown sugar, hot sauce and collard greens. Bring to a simmer, cover and set the heat on low. Let simmer for 60-70 minutes or until the collard greens are tender. Check and give a stir every now and then, and make sure it’s still gently simmering.

Add the beans and let simmer uncovered until the beans are tender and the liquid has reduced a bit. 15-20 minutes. Taste and then add kosher salt until all the flavors singggg!!! Then serve topped with the breadcrumbs.