Appalachian Beans And Greens

"Hearty and humble, beans and greens with a side of cornbread has been a staple dish in Appalachia for generations. Use collards, turnip greens, mustard greens, kale, or spinach -- whatever you have on hand. Simmered in broth with herbs, garlic, onions, and bacon, these Southern beans and greens make a simple, flavorful, and affordable meal in about 30 minutes! No Southern meal would be complete without a side of greens. Slow-cooked with a hunk of seasoning meat like fatback or ham hock, this dish was originally prepared by Native Americans and African slaves as a soulful, nutrient-rich, and inexpensive way to take advantage of turnip, collard, mustard, spinach, or kale greens. In Appalachia, beans and greens have long been served as a main dish -- the star of the show -- rather than just an easily overlooked side dish. Just don't forget the cast iron skillet cornbread or the simple buttermilk biscuits to round out the meal!"

Preparation Time5 min

Cooking Time30 min

Cooking MethodSkillet