Quick-Braised Greens and Beans With Bacon Recipe (2024)

I doubled the qty of bacon because you can never have too much bacon. Collards and red beans over grits. Very good. Husband now wants it more often.

Don't use the baconeh, may be if you need , a savory dressing oila portobello a soy producta splash of tamarijust immunize your kids

With a fried egg on top!

I used lacinato kale, fresh sage, and aduki beans, because I prefer their size, and served this over polenta. I could also imagine this served over a hearty toast. Used my own turkey stock. I always love beans and greens--good wintertime meal. I wouldn't call this a 30-minute dish, however--it takes time to destem the kale, much as I love lacinato kale.

Used kale and kidney beans, subbed scallions for onion because I forgot to buy it at the store. This needed quite a bit more liquid to wilt all the kale (I had two large bunches) and took a bit over an hour including prep (washing and stemming the kale took at least 20 minutes). That said, it was really tasty, fairly easy, and will probably go faster if I make this enough times to become familiar. Served over rice; would try polenta next time if I can find cornmeal.

I love adding to my recipe collection more ways to cook collards which are plentiful in the south. Adjusted to make this meat-less/vegetarian by using a pat of butter when sautéing the onions (gets the fat normally from bacon), added a few splashes of liquid smoke to get the smokiness of the bacon, and used “no chicken, chicken” bouillon in the broth. My wife who eats meat approved of the substitutions! (I also had some Brussel sprouts in the fridge and cut them finely and added as well! Yum!)

I made this but used Italian pancetta as that was all we had. If we had them in the US I’d love to have used lardons —mmm. I also used black beans as we didn’t have kidney beans. It was delicious!!

This was delicious! We had collards and mizuna from our farm share. We made polenta and topped it with a runny egg. We will be making this again

To sub bacon for a vegetarian version:3 Tbs of butter to replace the bacon fat.Add 1/2 finely diced Chipotle pepper in at the same time as the onions and the remaining half at the end of cooking.

For a vegetarian option use 3 Tbs of butter and 1 diced chile in adobo sauce instead of bacon at the start of the recipe.

Excellent recipe. Made this as a side dish for Ropa Vieja without the beans. Will. Are this again. Quick and easy.

Memorably delicious and very low calorie and low carb. Super compatible with the Mediterranean Diet or most other diets. I used a mixture of mustard greens, kale, collards, chard, arugula, and cauliflower greens from the garden, which added a lot of dimension. Would probably work very well with cannellini beans, too.

Not a thirty minute meal but very good.I used Crimini mushrooms instead of the beans and 1 large bunch of collards. Cooked the greens longer - more like 25 minutes. Served over polenta. Will make again!

I took this in a Mexican direction, adding chili powder, cumin and Mexican oregano after onions. And added poached chicken (cut up) at end with beans because I had it and had poached chicken in vegetable stock to (1) cook chicken and (2) enhance stock to use in this recipe. Very, very delicious. I skipped the extra bacon on top because really who needs extra bacon here when one needs to reserve bacon quota for BLTs in early September(!) Oh, and I used runner beans which were excellent.

I used black eyed peas instead of kidney beans and a squeeze of lemon juice before serving.

The egg really makes this dish as there doesn't seem to be enough bacon to offset the bitterness; appreciate the bacon alternative suggestion.

Halved the recipe and made again with collards and kale from my CSA share and aduki beans again. Served over brown rice and topped with Ali Slagle's olive oil fried duck egg from the farm stand. The bacon and egg really play of the greens nicely, and this recipe is a wonderful use for CSA greens. Deborah Madison says that beans and greens over grains is pure comfort food, and she's right. As I'm not a fan of red beans, I might make this again with black beans.

This recipe has no right to be as good as it is! We served ours over homemade buttermilk biscuits and it rocked very hard.

I only used two pieces of bacon because I didn't think the texture of soft cooked bacon throughout sounded that appealing, and I knew I'd be cooking in the bacon grease. I also removed a portion of the grease because my two thick cut slices yielded SO MUCH. I also only used 1 can of beans, and added a sprinkling of brown sugar on the onions. 3x or 4x the hot sauce! This was very good! Served with creamy polenta.

I used chard and canellini beans, over polenta. It was delish, with the pan likker soaking into the grits for a hearty, robust mouthfeel. I thought about subbing apple cider vinegar for the hot sauce, but I am glad I didn't. The heat was a great complement to the richness of the broth and the slight bitterness of the greens.