When baking, follow directions. When cooking, go by your own taste. ~Laiko Bahrs
Get home later than you wanted… it really IS part of the process.
Melt a wee bit of bacon grease to the pan… no a wee bit more…
Add diced onions and let them sizzle happily until they start turning golden brown and your kitchen smells wonderfully.
Add several leaves of roughly chopped collard greens. I just tear the leaves off the stems, jullianne them, then run the knife through the pile once.
Throw in a good pinch of kosher salt.
Once the greens turn brilliant and shiny (a couple of minutes), toss in a handful of sundried tomatos. Sprinkle in a solid shake of red pepper flakes (or two or three) and stir everything around a bit.
Add a can of drained and rinsed great northern beans and let everything cook until the beans are warmed.
I’m eating mine with a big slice of bread and this one is hitting the spot!
The beans are soft and kind of nutty, the tomatos add a nice tang, the greens still have a bit of crunch, the onions are sweet and the pepper adds just the right heat.
Thought to table, 15 minutes.
I even remembered to snap a picture with my phone before it was all gone.