To the table

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.

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