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
  •  cup (packed) dark brown sugar
  •  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
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