November Recipes

Spicy Collard Greens with Pinto Beans

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A cast-iron skillet of Spicy Collard Greens with Pinto Beans
Hands On:
10 minutes
Total Time:
70 minutes
Serves:
8

Ingredients

  • 2 (10- to 12-oz.) bunches collard greens, trimmed and cut into 1-inch slices
  • 8 slice(s) Hy-Vee sweet smoked thick-sliced bacon
  • 1 cup Hy-Vee Short Cuts chopped white onions
  • 1 (8-oz.) pkg. Hy-Vee cubed cooked ham
  • 3 clove(s) garlic, chopped
  • 2 cups Hy-Vee 33% less sodium chicken broth
  • 1 cup water
  • 2 tbsp Hy-Vee apple cider flavored vinegar
  • 1 tbsp Hy-Vee granulated sugar
  • 1 tbsp sambal oelek chili paste
  • 1 (15-oz.) can Hy-Vee pinto beans, drained and rinsed
  • Lemon zest, for garnish
  • Hy-Vee crushed red pepper, for garnish
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Preparation

1
Fill a 6-quart stockpot half full with water; bring to a boil. Add collard greens; cook for 3 minutes. Drain; reserve 1 cup cooking water. Set collard greens aside.
2
Cook bacon in a 12-inch cast iron skillet over medium heat for 5 to 7 minutes or until crisp. Drain bacon on paper towels; reserve drippings in skillet. Chop bacon and set aside.
3
Add onions and ham to drippings in skillet. Cook for 4 to 5 minutes or until onions soften and ham just begins to brown, stirring occasionally.
4
Reduce heat to medium-low. Stir in garlic; cook for 2 minutes. Add broth, reserved cooking water and vinegar. Simmer for 30 minutes.
5
Stir in sugar and chili paste. Add collard greens and pinto beans. Cook over medium heat for 10 to 15 minutes or until collard greens are tender.
6
To serve, top with chopped bacon. Garnish with lemon zest and crusted red pepper, if desired.

Nutrition Facts

Serves: 8
Amount Per Serving
Calories:219
% Daily Value*
Total Fat: 10g 13%
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 28mg 9%
Sodium: 894mg 39%
Total Carbohydrate: 17g 6%
Dietary Fiber: 6g 21%
Sugars: 3g 6%
Protein: 15g 30%

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