Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is fromBuxton Hall, one ofBon Appétit'sHot 10, America's Best New Restaurants 2016.
Ingredients
Serves 8
Step 1
Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.
Step 2
Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.
Step 3
Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15–20 minutes. Season with salt. Serve topped with breadcrumbs.
Do Ahead
Step 4
Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.
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