Then add the beans along with the liquid from the can and cook for about 15 to 20 minutes. Add the onion and salt and cook for... 2. Once the onion is translucent, add the smoked paprika and oregano and cook for another 2 minutes. Taste for seasoning and add salt as needed. Then add the stock and vinegar and reduce the heat slightly. Mix till combined. Then add the collard greens and toss, allowing them to wilt. Collard greens are a super hearty green which means its almost impossible to mess them up. 1. What’s even better is they’re a stitch to make. Add the olive oil and garlic and cook for about 4 minutes, stirring occasionally, until the garlic is beginning to turn golden and smells super fragrant. Top with avocado, Greek yogurt, and cilantro. First, prep the beans: Heat the olive oil in a saucepan over medium-high heat. Season to taste and plate over creamy grits, polenta or white rice. 2. 8. 2 tablespoons any of a neutral cooking oil or bacon fat. 1. In a medium pan, add oil and onion, and. 7. 3 Ways to Dress Up Beans and Greens for Dinner, By clicking "submit," you agree to receive emails from goop and accept our, Smoky Black Beans and Vinegar-Braised Collards, Grilled Kale with Chickpeas and Pickled Onions, Lentil and Chickpea Salad with Greens and Pita, Slow Cooker Cannellini, Farro, and Spinach Stew, Chicken Sausage and Bean Stew with Winter Veggies, https://goop.com/recipes/black-beans-and-vinegar-braised-collard-greens/, 3 Ways to Dress Up Beans and Greens for Dinner. You can use red wine vinegar if you can’t find sherry vinegar. In a medium pan, add oil and onion, and sautée until softened before adding garlic. Stack collard green leaves on top of one another. Smoky Black Beans and Vinegar-Braised Collards 1. Braised greens are a traditional part of many family dinners throughout the fall and winter seasons. Originally featured in Tightly roll the leaves together and make slices from the top of the leaf to the stem. Recipe by Local Roots Volunteer Shana Bethea, Photos by Local Roots Volunteer Jess Santoro. Stack collard green leaves on top of one another. Make the greens: Heat a skillet over medium-high heat. 5. https://www.allrecipes.com/recipe/57714/braised-collard-greens Reduce heat to low, add water, cover, and simmer until greens have turned a deep earthy color, about 15 minutes. They have a meaty bite and pair well with strong flavors like vinegar. In a medium pan, add oil and onion, and sautée until softened before adding garlic. 3. Season with salt and pepper, add vinegar. 5. Add the onion and salt and cook for about 5 minutes, stirring occasionally. Delicious, farm-fresh harvests are closer than you think. Tightly roll the leaves together and make slices from the top of the leaf to the stem. Whip this up for an easy meat free breakfast, lunch, or dinner. Season with salt and pepper, add vinegar. Veggie Bundle plant-based protein options: mushrooms or beans! 3. Simmer for another 15 minutes, until the greens are tender and the braising liquid has reduced. Get tasty recipes, eco news, healthy living tips, tales from the farm, fun events, and more! If you order today, your first pick-up will be the week of December 7th. Sour, filling, and meaty these collard greens are an action packed bite. Cook for another 5 minutes before adding the collard greens. © 2020 Local Roots NYC. Cook for another 5 minutes before adding the collard greens. 1. Add the olive oil and garlic and cook for about 4 minutes,... 3. Make the greens: Heat a skillet over medium-high heat. 2. 2. Local Roots NYC, 2. 6. 3. To serve, ladle the beans and greens over rice. First, prep the beans: Heat the olive oil in a saucepan over medium-high heat. Local Roots Experiences are fun, pop-up events where we bring the farm to you! The beloved beans and rice bowl gets a little oomph from smoked paprika and bright, vinegary braised greens.