Collard greens and red beans

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Total Time
12 mins
20 mins

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.

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  1. 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. Cover; cook 5 more minutes.
  3. 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. Stir in salt, pepper and more hot sauce to taste.
Most Helpful

5 5

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.

5 5

This is really good for such a simple recipe. Healthy and delicious--thanks for sharing this one!

5 5

so healthy. I also added in aduki beans & brown rice. Really satisfying. Thanks so much for sharing!!