Beans and greens are a staple dish served in many cultures around the world.
But the best way to cook beans and greens is a hotly debated topic: Which greens? What beans? Add meat to the pot for flavoring, or skip it altogether? And how long do they need to cook?
The Kansas City Star's One-Pot Beans and Greens opts for canned beans. The shorter cooking time gives the greens (we chose collards, but we're flexible on this point) a chance to become tender but thankfully not mushy. We like meat for flavoring, but instead of smoked ham hocks, we used lean Canadian bacon.
Best of all, this healthy dish is ready in about 30 minutes.
Preparation tip: When preparing collard greens, strip the leaves from the stem and discard the stem. Coarsely chop the leaves. If desired, substitute chopped kale, spinach or other favorite greens.
