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Collards Over Rice

Collard Greens & Beans over Rice

Print Recipe
This recipe has been tested by competitive cook and recipe developer Michaela Rosenthal.
Course Side Dish

Ingredients

  • 1 27 oz. Margaret Holmes Seasoned Collard Greens
  • 1 15 oz. can Margaret Holmes Seasoned Pinto Beans, drained
  • 1 14 oz. can reduced sodium beef broth
  • 1/2 cup frozen chopped onions
  • 1/4 cup real bacon pieces
  • 2 tsp. of red wine vinegar
  • 1/2 tsp. red pepper flakes
  • 2-3 cups cooked rice

Instructions

  • Combine all ingredients (except cooked rice) over medium heat.
  • Cook and stir for about 10 minutes until heated through.
  • Serve hot over rice.