Braised Collard Greens With Tongue Of Fires Beans

Braised Collard Greens with cranberry beans being scooped by a chef.
1 tspolive oil
2medium onions, julienned
2garlic cloves, chopped
1 TBScrushed red chili flakes
2 lbs collard greens, cleaned, de-stemmed, and chopped
¼ cupwhite wine
1½ cupvegetable stock
salt and pepper
1½ TBSapple cider vinegar
1½ cupdried tongue of fire or borlotti (cranberry) beans
cooking liquid or broth for beans

Heat a large skillet on high, once hot reduce to medium, add oil and sauté onions with crushed red chili flakes. Add chopped garlic on top of onion, offering a buffer from direct heat, to keep from burning. Next, add collard greens, and stir until they begin to wilt. Add white wine and reduce by ½.

Reduce heat to medium-low and add vegetable stock, and salt and pepper to taste, and allow to simmer until greens begin to soften, about 5-7 minutes.

Cook until the greens are tender and most of the liquid is evaporated, about 5-10 minutes. Just before serving, add apple cider vinegar.

Coo the beans separate in seasoned water until tender and let them cool in their cooking liquid. Stir carefully into collard greens last.

Note: You could use chicken stock or water and ham hocks or some type of smoked pork in this.

To Plate: See recipe here. Slice and place pork on top of collard greens and beans in pan with pureed braising liquid. Place potatoes and onions around the pork and greens.