This recipe for Braised Collard Greens wit Tongue of Fire Beans comes from the recently published Community Table: Recipes for an Ecological Food Future. ©2018 powerHouse Books. By The Ecology Center.
The book is a celebration of seasons, farmers, chefs and an ecological food future.
The Collard Greens are influenced by the flavors of olive oil, onions, garlic, chili, white wine, vegetable stock, apple cider vinegar, topped with dried tongue of fire or borlotti (cranberry) beans.
For other recipes from the cookbook, click here.
- 1 teaspoon olive oil
- 2 medium onions, julienned
- 2 garlic cloves, chopped
- 1 tablespoon crushed red chili flakes
- 2 pounds collard greens, cleaned, de-stemmed, and chopped
- 1/4 cup white wine
- 1-1/2 cup vegetable stock
- To taste salt and pepper
- 1-1/2 tablespoons apple cider vinegar
- 1-1/2 cup dried tongue of fire or borlotti (cranberry) beans
- cooking liquid or broth for beans
- 1 Heat a large skillet on high. Once hot, reduce to medium, add oil and sauté onions with crushed red chili flakes. Add chopped garlic on top of onion, offering a buffer from direct heat, to keep from burning.
- 2 Next, add collard greens and stir until they begin to wilt. Add white wine and reduce by 1/2.
- 3 Reduce heat to medium-low and add vegetable stock, and salt and pepper to taste, and allow to simmer until greens begin to soften, about 5-7 minutes.
- 4 Cook until the greens are tender and most of the liquid is evaporated, about 5-10 minutes. Just before serving, add apple cider vinegar.
- 5 Cook the beans separate in seasoned water until tender and let them cool in their cooking liquid. Stir carefully into collard greens last.
- 6 Note: You could use chicken stock or water and ham hocks or some type of smoked pork in this.