Beans & Greens Sauté
In the Fall, especially after the first frost, Collard Greens are at their best - both sweet and tender. Collards are best prepared when cooked low and slow.
Heat a large skillet on medium high heat. Add water and collard greens and cover. Cook until collards are wilted and water is evaporated.
Add oil and garlic to the pan. Sauté for one minute.
Add mustard greens and beans and continue to cook for 2-3 minutes.
Add salt, pepper, and optional red pepper flakes to taste.
Add enough water to just cover the greens, about one cup.
Simmer for at least 15 minutes, up to 45 minutes.
Serve hot with drizzled olive oil. This dish can be served over rice or with crusty bread for dipping.
Ingredients
Directions
Heat a large skillet on medium high heat. Add water and collard greens and cover. Cook until collards are wilted and water is evaporated.
Add oil and garlic to the pan. Sauté for one minute.
Add mustard greens and beans and continue to cook for 2-3 minutes.
Add salt, pepper, and optional red pepper flakes to taste.
Add enough water to just cover the greens, about one cup.
Simmer for at least 15 minutes, up to 45 minutes.
Serve hot with drizzled olive oil. This dish can be served over rice or with crusty bread for dipping.
Additional Notes
If using dried beans, prepare in advance. If using canned, drain and rinse.