Name: Smoky Tangy Greens and Beans
Yield: 8 Servings
Ingredients: 4 tablespoons unsalted butter; ½ cup coarse fresh breadcrumbs; Kosher salt; ¼ cup vegetable oil; 8 ounces smoked bacon, chopped; 1 large onion, finely chopped; 1 head of garlic, cloves separated, thinly sliced; 1 teaspoon crushed red pepper flakes; 1 teaspoon freshly ground black pepper; 3 cups pork or chicken stock or low-sodium chicken broth; 1 cup apple cider vinegar; ⅓ cup (packed) dark brown sugar; ⅓ cup hot sauce (preferably Texas Pete); 2 medium bunches of collard greens, stems trimmed, leaves chopped (about 8 cups); 2 cups frozen lima beans and/or black-eyed peas

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Wes Frazer

Cook the collards until they completely surrender themselves to the rich, spicy, lip-smacking braising liquid. This recipe is from Buxton Hall, one of the Hot 10, America's Best New Restaurants 2016.

Recipe notes