Simple Spicy Collard Greens |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 710 |
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Excellent side dish for barbeques, goes great alongside burgers, hot dogs, chicken, and especially catfish, which can even be served on top as one big steamy seafood salad. Ingredients:
1 large bunch collard greens |
1 large red bell pepper |
1 medium orange bell pepper |
1 medium yellow bell pepper |
1 can kidney beans |
1 can garbanzo beans |
1 small head garlic |
1/2 yellow onion |
1/2 stick butter (or non-dairy substitute to make the dish vegan) |
black pepper |
cayenne powder |
salt |
Directions:
1. Chop the collards into thin strips
2. Chop the peppers, garlic, and onion
3. Drain the beans.
4. Lightly coat a large pasta pot with butter and add greens. They probably won't all fit at first, so just keep adding more as they cook down. Stir.
5. Add onions and garlic. Stir. Make sure the greens are starting to get soft before moving on to the next step.
6. Add peppers and beans. Stir.
7. Add black pepper, cayenne, and salt according to taste, although I recommend making black pepper the most pronounced of the three. Stir.
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