By Roman H
Braised Bacon Collards & Beans
6 steps
Prep:20minCook:50min
An easy weeknight recipe if you're willing to take about an hour to prep and braise and one that makes leftovers that are very easy to reheat on a stovetop or in the microwave! I used canned black eyed peas and kidney beans for this recipe and any canned beans do work but I do think using two cans of black eyed peas would be the best option if you have access to them!
Updated at: Thu, 17 Aug 2023 03:38:41 GMT
Nutrition balance score
Great
Glycemic Index
32
Low
Glycemic Load
19
High
Nutrition per serving
Calories555.1 kcal (28%)
Total Fat22.3 g (32%)
Carbs61 g (23%)
Sugars3.8 g (4%)
Protein28.1 g (56%)
Sodium958.9 mg (48%)
Fiber16.9 g (60%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
1. Add chopped bacon to large nonstick or cast iron pan on medium heat and cook until crispy/until fat has rendered. While cooking bacon, remove ribs from collard greens, either with a knife or tearing by hand and rinse greens in a colander after rib removal.
Step 2
When bacon had rendered, strain about half the fat (for future use, strain into a ton can or heat proof container for later use as to not waste the seasoned fat)
Step 3
Lowering heat to medium-low, add sliced onion and minced garlic and cook until onion is translucent.
Step 4
Once onion is translucent, add cleaned collard greens, salt, lemon juice, and beef broth and bring to a low boil.
Step 5
Strain canned beans through a colander or sieve and rinse thoroughly with water to remove excess starch before adding to pan with the other ingredients. Add further salt if needed.
Step 6
Simmer until all liquid is removed and serve.
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