Vegan Collard Greens Peppers And Pinto Beans Recipes

COLLARD GREENS WITH WHITE BEANS

Steps:

• Heat 2 tablespoons water in a large skillet over medium heat. Cook and stir onion and garlic in water until onion is softened and translucent, about 10 minutes, adding more water as needed to prevent scorching. Stir vegetarian bouillon into onion mixture.
• Stir collard greens, tomatoes, and 1 1/4 cup water into onion mixture. Season with salt and pepper; cover and simmer until vegetables are tender, about 20 minutes. Stir in great Northern beans and sugar and continue to simmer until liquid evaporates, about 10 minutes more. Adjust seasoning as needed.

COLLARD GREENS AND BEANS

Steps:

• Place the bacon in a large, deep pan with a lid, and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Remove the bacon pieces from the pan, and set aside.
• Reduce the heat to medium-low, and stir the sliced onion into the hot bacon fat. Cook and stir the onion until it begins to brown, scraping the bits off the bottom of the pan, about 8 minutes. Add the garlic, and cook and stir 4 more minutes. Return the bacon to the pan, stir in the collard greens, and toss gently until the greens are wilted, about 3 minutes.
• Pour in the water to almost cover the collard greens, and stir in the brown sugar, vinegar, crushed red pepper, and salt and pepper. Bring to a boil, cover, reduce heat to low, and simmer the collard greens until very tender, 1 to 2 hours.
• About 1/2 hour before serving, stir the cannellini beans into the collard greens, and return to a simmer.

COLLARD GREENS & BEANS

Steps:

• Remove and discard center ribs and stems from collard greens. Cut leaves into 1-in. pieces. In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally., Add onion and garlic to bacon and drippings; cook and stir 2 minutes. Add collard greens; cook and stir until they begin to wilt. Stir in water, brown sugar, vinegar, salt and pepper. Bring to a boil. Reduce heat; simmer, covered, 55-65 minutes or until greens are tender, adding beans during the last 15 minutes.

COLLARD GREENS WITH PECANS (VEGAN)

Steps:

• Wash and drain greens and tear into salad-size pieces.
• Combine vinegar, honey, and mustard.
• Heat oil in large skillet and add pecans. Pour in vinegar mix and cook, stirring often, about 5 minutes.
• Stir in greens, cover, reduce heat, and cook about 5 more minutes, stirring occasionally and adding a little water if necessary.

PINTO BEANS WITH GREENS

Steps:

• Remove stems from greens, rinse well and chop into large pieces.
• Saute onion in water or a little bit of olive oil in large pan over medium low heat for 5 minutes, stirring frequently.
• Add garlic and continue to saute for another minute.
• Add vegetable stock, tomatoes, pinto beans and greens and simmer until they are tender, about 15 minutes.
• Season with salt and pepper. Remove from heat and stir in olive oil and lemon juice. Serve hot.