Collard greens and red beans |
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Prep Time: 12 Minutes Cook Time: 20 Minutes |
Ready In: 32 Minutes Servings: 6 |
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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. Ingredients:
1 tablespoon vegetable oil or 1 tablespoon olive oil or 1 tablespoon peanut oil |
2 cloves garlic, sliced |
1 bunch fresh collard greens, stemmed,chopped |
2 tablespoons cider vinegar |
2 tablespoons water |
1/2 teaspoon hot pepper sauce, to taste (such as tabasco) |
1 1/2 cups kidney beans (cooked or canned) |
salt |
fresh ground pepper |
Directions:
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.
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