Braised Greens and Beans with Tomatoes
Slow-cooked hearty greens and creamy beans finished with a bright splash of vinegar
Why This Recipe Works
This dish transforms tough, fibrous greens into a silky and tender accompaniment for creamy white beans. The addition of vinegar and sugar at the end is essential for balancing the deep, earthy flavors of the braise.
Instructions
Heat the oil in a Dutch oven over medium heat until it begins to shimmer. Add the onion and salt and cook, stirring frequently, until the onion is softened and golden brown, about 10 minutes.
Stir in the garlic, cumin, pepper, and pepper flakes. Cook until the spices are fragrant, about 30 seconds.
Add the water and the tomatoes with their juice and bring the mixture to a boil. Stir in the greens, cover the pot, and reduce the heat to low. Simmer until the greens are just starting to become tender, about 15 minutes.
Gently fold in the beans, cover, and continue to cook, stirring occasionally, until the greens are silky and completely tender, about 15 minutes.
Remove the lid and increase the heat to medium-high. Cook until the excess liquid has nearly evaporated, about 5 minutes.
Stir in the vinegar and sugar. Taste and adjust the seasoning with additional salt and pepper as needed. Serve warm.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Can I make this ahead of time?
This dish can be made up to 2 days in advance; the flavors continue to develop as it sits.
What substitutions can I make?
- hearty greens: mustard greens
- cannellini beans: chickpeas
