Ingredients
2 pounds collard greens3 bacon strips, chopped1 small red onion, chopped2 garlic cloves, minced2-1/2 cups water2 tablespoons brown sugar1 tablespoon cider vinegar3/4 teaspoon salt1/2 teaspoon pepper1 can (15 ounces) pinto beans, rinsed and drained
Preparation
Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally.
Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.
