Check out the recipe below or view the original article at Philly.com.
Braised Red Pepper Collard Greens with Pinto Beans (Serves 6-8)
This soul food favorite is usually prepared with ham hock or turkey butt. Try this cholesterol-free alternative and enjoy the same great dish with a slice of cornbread.
3-4 bunches of stemmed, rinsed, and cut collard greens
4 cups of vegetable stock (store brought or homemade)
4 tbsp of olive oil
3 garlic cloves (finely chopped)
1 cup chopped red onions
¼ tsp cayenne pepper
½ tsp red pepper flakes
2 tsp black pepper
2 cups of pinto beans (sorted, soaked overnight, drained and rinsed); can be substituted with canned beans
6 strips of Light Life Bacon Strips (optional)
Flax seeds (optional)
In a small sauté-pan, warm 1 tbsp of olive oil. Add ½ cup of red onion to pan. Cook for 3-4 minutes, turning once. Set aside.
In a small saucepan, combine two cups of pinto beans and 3 cups of vegetable stock. Add cooked red onions and 1 tsp of black pepper to pot. Bring to a boil. Cover and reduce to low heat. Cook 90-120 minutes or until beans are tender (If substituting dry beans with canned beans, cook for about 10-15 minutes). Add Sea salt before beans are done.
In medium sized saucepan, bring 3 quarts of water to a boil and add 1 tbsp of salt. Add greens and bring to a boil, uncovered until greens are softened. Drain greens into a colander and set aside.
In a large saucepan, combine remaining olive oil, garlic, remaining onions, cayenne pepper, red pepper and remaining black pepper. Sauté the ingredients for 2-3 minutes. Add collard greens and pinto beans to the saucepan.
Add 1 cup of vegetable stock and stir ingredients. On high heat, bring to a boil. Cover and lower heat, stirring occasionally, for 30-40 minutes. Top with flaxseeds (optional) and sea salt.
Optional: Heat 1 tbsp of olive oil in a sauté pan. Crumble and add 6 slices of Light Life Bacon strips to pan. Cook for 3-4 minutes, turning once. Season to taste. Add bacon bits to collard greens. Combine ingredients and stir into collards greens.