Smoky Tangy Greens and Beans

SERVINGS: 8

  • 4 tablespoons unsalted butter

  • ½ cup coarse fresh breadcrumbs

  • Kosher salt

  • ¼ cup vegetable oil

  • 8 ounces smoked bacon, chopped

  • 1 large onion, finely chopped

  • 1 head of garlic, cloves separated, thinly sliced

  • 1 teaspoon crushed red pepper flakes

  • 1 teaspoon freshly ground black pepper

  • 3 cups pork or chicken stock or low-sodium chicken broth

  • 1 cup apple cider vinegar

  • ⅓ cup (packed) dark brown sugar

  • ⅓ cup hot sauce (preferably Texas Pete)

  • 2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups)

  • 2 cups frozen lima beans and/or black-eyed peas

    • Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.

    • Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.

    • Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15–20 minutes. Season with salt. Serve topped with breadcrumbs.

    • Do Ahead: Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding bean