Prep 12 mins
Cook 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.
- 14.79 ml vegetable oil or 14.79 ml olive oil or 14.79 ml peanut oil
- 2 clove garlic, sliced
- 1 bunch fresh collard greens, stemmed,chopped
- 29.58 ml cider vinegar
- 29.58 ml water
- 2.46 ml hot pepper sauce, to taste (such as Tabasco)
- 354.88 ml kidney beans (cooked or canned)
- fresh ground pepper
- 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.
- Cover; cook 5 more minutes.
- 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.
- Stir in salt, pepper and more hot sauce to taste.
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!
so healthy. I also added in aduki beans & brown rice. Really satisfying. Thanks so much for sharing!!