4 tablespoons unsalted butter
½ cup coarse fresh breadcrumbs
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
- Heat butter in a large heavy pot over medium. Add breadcrumbs and cook, stirring occasionally, until golden brown, 5–7 minutes; season with salt. Transfer to a plate.
- Cook oil and bacon in same pot over medium-low, stirring often, until bacon is browned around the edges, 5–8 minutes. Add onion and garlic and cook, stirring often, until garlic is golden, about 5 minutes. Stir in red pepper flakes and black pepper, then add stock, vinegar, brown sugar, and hot sauce, then mix in collard greens and reduce heat to low. Bring to a simmer; cover and cook, stirring occasionally, until greens are very tender but still have some chew, 60–70 minutes.
- Uncover pot, add beans, and simmer until beans and greens are very tender and liquid is slightly reduced, 15–20 minutes. Season with salt. Serve topped with breadcrumbs.
Do Ahead: Collard greens can be cooked 1 day ahead. Let cool in liquid, then cover and chill. Reheat gently over low before adding beans.