Smoky Tangy Greens And Beans

Name: Smoky Tangy Greens And Beans
Yield: Serves 8
Ingredients: 4 tablespoons unsalted butter; 1/2 cup coarse fresh breadcrumbs; Kosher salt; 1/4 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; 1/3 cup (packed) dark brown sugar; 1/3 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

September 1, 2016

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of Bon Appétit's Hot 10, America's Best New Restaurants 2016.

Recipe information

Yield
Serves 8

Ingredients

4 tablespoons unsalted butter

1/2 cup coarse fresh breadcrumbs

Kosher salt

1/4 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

1/3 cup (packed) dark brown sugar

1/3 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

Preparation

Step 1
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.
Step 2
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.
Step 3
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
Step 4
Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Do Ahead

Step 4

Recipe notes