July 19, 2009

Southern Collards with Beans







Here is another of my favorite side dishes that I thought would go great with today’s Sunday Dinner. 


This is a old southern dish from the civil war days, revised for today's cooking.



Southern Collards with Beans

1/2 pound bacon -chopped
1 large onion -chopped
1 large hot pepper (jalapeno or chile type)
2 cups chicken broth ( beef works too)
2 tablespoons cider vinegar
1 pound fresh collards (or 2 large frozen bags)
1 -16 oz can pinto beans, rinsed


In a large stockpot, cook bacon until crisp. Remove all but 2 or 3 tablespoons of the grease. Add the onion and cover cooking until onion softens. Add the broth, pepper and vinegar. Bring to a boil.
Add the collards (if fresh, wash under running water several times to remove grit and chop into 2 inch pieces). Cover with lid and simmer on medium low for several minutes or until greens are wilted and limp. Add the beans and simmer on low for an hour or until desired consistency. I like mine really cooked.
Note: I sometimes add a smoked ham hock or neck bone in with the stock for added flavor.

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