- 1 bunch collard greens, center ribs removed and leaves torn into large pieces
- 1 (15-ounce) can pinto beans
- 1 (14-ounce) can low-sodium beef broth
- 1/2 cup frozen chopped onions
- 1/2 teaspoon red pepper flakes
- 2 teaspoons red wine vinegar
- 1/4 cup real bacon pieces
In a medium saucepan over medium heat, combine all ingredients except beans and cook for 15 minutes stirring occasionally. Add bean and cook for another 2 minutes.