Collard Greens With Cannellini Beans

This recipe uses two of the greatest complements of collard greens: beans and vinegar. ( Great northern beans can be substituted for cannellini beans ). See the -> Collard Greens and complements <- post for more info


  • 3 slices bacon, coarsely chopped
  • 1 red onion, sliced thin
  • 1 teaspoon crushed red pepper flakes
  • 1 can cannellini beans, drained and rinsed (15 oz)
  • 5 cups collard greens, stems and center ribs removed and leaves chopped
  • 2 tablespoons minced garlic
  • 1 tablespoon brown sugar
  • 2 teaspoons cider vinegar

  1. In a large, deep pan with a lid brown bacon over medium-high heat, about 9-10 minutes, set bacon aside.
  2. Reduce heat to medium-low, cook the sliced onion in the bacon fat until it starts to brown, around 6-8 minutes. Take care to scrape the bits off the bottom (flavor!). Add garlic, cook for three more minutes.
  3. Return the bacon to the pan, stir in the collards, and keep stirring until the collards are wilted.
  4. Pour in enough water to almost cover the collards and stir in vinegar, red pepper, and brown sugar. Simmer until the collards are tender, between one to two hours.
  5. About 30 minutes before serving, stir in the cannellini beans and return to a simmer.
  6. Enjoy!