Southern Traditions: Buxton Hall's Smoky Tangy Greens and Beans for NY – Spicewalla

Name: Southern Traditions: Buxton Hall's Smoky Tangy Greens and Beans for NY – Spicewalla
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 Spicewalla crushed red pepper flakes; 1 teaspoon freshly ground Spicewalla 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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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 Spicewalla crushed red pepper flakes
1 teaspoon freshly ground Spicewalla 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