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.