Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Monday, January 25, 2021

Collard Greens and Beans

Collard greens, beans, and about comfort food! It makes for a filling meal on its own, or alongside some beef, pork, chicken, or sausage. And despite rumors to the contrary, collards only need to cook for twenty to thirty minutes.  

Slice between an eight and a quarter pound of bacon into ¼” pieces then cook over medium heat in a large pot or high sided pan. When it starts to brown, stir in a chopped onion and cook for another few minutes. 

To complete, add a couple of finely chopped garlic cloves, a can of white beans, a deveined and chopped bunch of collard greens, and enough chicken stock to nearly cover all. Put a lid on it and simmer for twenty minutes or until the greens are tender. 

If you want it a bit thicker, remove the lid and simmer for a while longer. When you have it where you want it, salt and pepper to taste.

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