Beans & Greens

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion, roughly diced
• 2 cloves garlic, minced
• 3 cups Better than Bouillon No-Chicken broth
• 1 cup water
• 1 bunch collard greens, chopped (or ~38 oz bag)
• 1 can black-eyed peas, rinsed and drained
• 1-2 Tbsp liquid smoke

Method

1. Warm oil in a sauté pan over medium heat, 2-3 minutes.
2. Add onions to pan and cook, stirring regularly, until translucent (~8 minutes).
3. Add garlic, combine, and cook another 30-60 seconds or so, just until the garlic becomes fragrant.
4. Add water and a couple handfuls of collard greens, then stir.
5. If your pot is big enough, you can now add the broth and the rest of your greens.  If you can’t do all your greens at once, add some broth and some greens, cover your pan and wait about 45 seconds.  You should then be able to stir in the wilted greens, and repeat the process until all your greens and broth are in the pan.
6. Cover the pan and let cook for 30 min.
7. Add black-eyed peas and liquid smoke, stirring to combine.  If there isn’t enough liquid to submerge the greens, add in another half cup of water and turn your heat down a bit.
8. Cover again and let cook for 30 min.
9. Remove from heat, let cool and enjoy!