super simple and hearty bean and green dish served over rice... yummy anytime but especially on a chilly night.
Quantity
0
Quantity Unit
Prep Time (minutes)
15
Cook Time (minutes)
20
Ready In (minutes)
35
Ingredients
Amount
Measure
Ingredient
2
cups
Beans, pinto, canned (2 Cans)
6
cups, chopped
Collards
6
cloves
garlic minced
1
pepper
Jalapeno pepper, finely diced
1
medium (2-1/2" dia)
Onion, chopped
3/4
cup, chopped or sliced
Tomatoes CHOPPED
1/8
cup
cilantro, fresh, chopped
4
servings 2 oz
Rice, Long Grain, Wild – Uncle Ben’s
Steps
Sequence
Step
2
Put water on for rice. Read package for instructions for your brand.
3
Place a large pot of water to boil for the collard greens.
4
Chop Collards and place aside until water boils.
Chop Tomatoes and Cilantro and place in pot with beans and 1 cup of water. Continue to simmer on low.
Chop Onions and Jalapeños and set aside to sauté.
Chop Garlic.
5
Boil Collards for ten minutes. Then drain well. Place a large sauté pan on medium with some olive oil. Wen heated, add onion and jalapeño mixture and sauté until onions start to caramelize. Add garlic and cook for 1-2 minutes, then add greens and continue to sauté. You can add a little butter if you would like and salt and pepper to taste.
6
Use a slotted spoon to move the bean and tomato mixture into the sauté pan with the collard green mixture. Combine and serve over rice.
7
*** This dish is a bit spicy, if you prefer it to be less spicy I would substitute half a bell pepper for the jalapeño pepper. Or if you like it just a little spicy, take the seeds out of the pepper before chopping. ***
