Bring the south to your house with this Spicy Southern Greens & Beans with Cornbread dish!
SPICY SOUTHERN GREENS & BEANS WITH CORNBREAD
2 tablespoons olive oil
1 medium onion (diced)
2 pounds collard greens (washed and drained)
2 pounds kale (washed and drained)
1/2 tablespoon red pepper flakes
2 cloves garlic (thinly sliced)
1/4 cup Tangy Chow Chow Pickles
1 tablespoons white vinegar
1 tablespoons sugar
Kosher salt and freshly ground black pepper (to taste)
2 cups stone-ground yellow cornmeal
2 tablespoons sugar
4 teaspoons baking powder
1/2 teaspoon salt
3 large eggs
1 cup sour cream
1 cup creamed corn
1/2 cup + 2 tablespoons canola oil
1 1/2 cups dried pinto beans
1 tablespoon olive oil
1 large onion (chopped)
3 cloves garlic (chopped)
1 teaspoon chili powder
1 teaspoon red pepper flakes
3 cups chicken stock
For the Greens: in a large sauté pan with high sides, add the olive oil and heat over medium-high heat. Add the onions and cook until caramelized, about 8 minutes.
Meanwhile, prepare the greens by removing the stem, rolling into a cigar shape and cutting lengthwise into 1/4-inch pieces.
To the large pot add the red pepper flakes, garlic, vinegar and sugar, and bring to a boil. Reduce heat to a simmer and add the greens and 1/4 cup of water. Cook until wilted and tender, about 8-10 minutes. Add the Chow Chow relish and season with salt and pepper to taste. Serve with Carla’s Cornbread and Pinto Beans.
For the Cornbread: preheat oven to 425ºF. Heat a 9-inch cast iron skillet in the oven until very hot.
In a medium bowl, add the cornmeal, sugar, baking powder, and salt. In a small bowl, add the eggs, sour cream, creamed corn and 1/2 cup oil and whisk until combined. Add the wet ingredients to the dry ingredients and mix until smooth
Add 2 tablespoons oil to the hot skillet, then add the batter.
Bake until golden, about 18-20 minutes or when an inserted toothpick comes out clean. Remove from the oven and allow to cool slightly.
For the Pinto Beans: in a large bowl, add beans and cover with 2-inches of water. Cover bowl and allow to soak overnight. Drain and rinse beans.
In a large Dutch oven, heat oil over medium-high heat. Add the onion, garlic, chili powder, and red pepper flakes and cook for 30 seconds. Add the pinto beans, chicken stock and season with salt and pepper. Bring to a boil, then reduce to a simmer stirring occasionally. Cook until the beans are tender, about 1 hour (add more chicken stock if necessary).
Helpful tip: Use canned pinto beans instead of dried beans to decrease cooking time.