Quick-Braised Greens and Beans With Bacon
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2bunches dark and sturdy leafy greens, like collards, kale or mustard greens (about 1 pound)
- 4bacon slices
- 1large red onion (about 1 pound), finely chopped
- Kosher salt and black pepper
- 6garlic cloves, sliced
- 1teaspoon dried sage
- 1cup chicken or vegetable stock
- 2(15-ounce) cans red kidney beans, rinsed and drained
- 1teaspoon hot sauce, plus more for serving
Nutritional analysis per serving (6 servings)
321 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 2 grams polyunsaturated fat; 44 grams carbohydrates; 12 grams dietary fiber; 10 grams sugars; 18 grams protein; 831 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Prepare the greens: Cut the tough stems out of the greens and discard. Stack the leaves, roll tightly crosswise and slice into ¾-inch-wide ribbons. Transfer to a large bowl, cover with cold water and swish to remove grit. Transfer greens to a colander, cleaning them a second time if the water remaining in the bowl is visibly dirty.
- Step 2
Cook 2 bacon slices in a large Dutch oven or other heavy pot over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Transfer the cooked bacon to a paper towel-lined plate. Meanwhile, cut the remaining 2 bacon slices crosswise into ¼-inch-wide strips.
- Step 3
Add the ¼-inch bacon strips to the hot bacon fat and cook, stirring, until the fat in the bacon strips starts to render, about 1 minute. Add the onion and a pinch each of salt and pepper and cook, stirring often, until golden brown around the edges, about 3 minutes. Add the garlic and sage and cook, stirring, until fragrant, about 1 minute.
- Step 4
Stir in the stock, scraping up any browned bits on the bottom of the pot. Cover, reduce the heat to low and simmer, 5 minutes.
- Step 5
Increase the heat to medium, add the greens, season with salt and pepper and stir until just wilted, about 2 minutes. Cover and cook until tender with a little bite, about 3 minutes.
- Step 6
Uncover and add the beans and hot sauce. Stir until the beans are heated through, 2 to 3 minutes. Season to taste with salt and pepper. Divide among serving dishes and crumble the cooked bacon slices on top. Serve with more hot sauce.
Private Notes
Comments
I doubled the qty of bacon because you can never have too much bacon. Collards and red beans over grits. Very good. Husband now wants it more often.
Don't use the bacon eh, may be if you need , a savory dressing oil a portobello a soy product a splash of tamari just immunize your kids
I used lacinato kale, fresh sage, and aduki beans, because I prefer their size, and served this over polenta. I could also imagine this served over a hearty toast. Used my own turkey stock. I always love beans and greens--good wintertime meal. I wouldn't call this a 30-minute dish, however--it takes time to destem the kale, much as I love lacinato kale.
This was superb! I cut back on the bacon for health sake, increased the kale, and used cannellini beans — then served it over brown rice. Bags of prewashed, chopped flat kale made the prep quick. Finally found a kale recipe we loved!
This tasted more like a salty pot roast to us than a light dish of citrus and white wine flavors. Perfect for a hearty main dish, but it overwhelmed the delicate fennel strips. Store bought vegetable stock may be the culprit. We still ate every bite!
This was tasty. I had extra pancetta so used it along with two slices of bacon. I had no leeks so substituted an onion. I only had dried kidney beans so I cooked them up for an hour and a half or so with a ham bone before putting the onions and greens with the beans. The sage was not really noticed, but all melded nicely. I used mustard greens from my garden.