Mark Hardin's Famous Braised Greens and Beans

Mark made these delicious braised greens for our Farm to Table and they were a huge hit. Thanks for sharing the recipe! It takes a while but isn’t too much work and 100% worth it!

Prep Time: 10 Min

Cook Time: 2 Hours or overnight in a crock pot.


  • 1 cup dried white beans (baby lima or cannellini preferable) or 1 can

  • Vegetable Stock, Chicken Stock, or Water

  • 1 large or 1 spring onion.

  • 4 garlic cloves

  • 1 big bunch of Broccoli Greens or other Braising Green

  • 1/2 cup Big B’s or other apple cider vinegar

  • About 1/4 cup Brown Sugar or Molasses (we used our honey)

  • Spicy Pepper (optional)

  • Salt and Pepper to Taste

  • If cooking dried beans:

    1. Soak 1 cup of beans overnight (Mark uses white beans).

    2. Dran and cover beans with 2” of water, chicken, or vegetable stock.

    3. Add 1/4 onion roughly chopped, bay leaf, and dried pepper. Simmer until tender (1.5 hours) or use a pressure cooker for a quicker cook time.

  • For the Greens:

    1. Roughly chop 1 onion and 4 garlic cloves (and optional serrano pepper). Sautee for 2 minutes in a little oil or butter.

    2. Pull the broccoli or braising greens leaves from stem (put the leaf face down, make a circle around the stem, and pull the greens off). Roughly chop them into 2in pieces and add sautee them with the onion until they start to breakdown (5-10 minutes). *Mark likes to add chopped bacon at the beginning with the onion and garlic. We used a spring onion, and added the green tops with the broccoli greens.

    3. Add Big B’s Apple Cider Vinegar and sprinkle with brown sugar or molasses (we used Roaring Garden’s Honey) and red chili flakes to taste.

    4. Simmer the greens for 1-2 hours, adding water, vegetable stock, or chicken stock as the water evaporates. Alternatively you can add all the greens ingredients into a crock pot and cook them overnight!

  • Combine the beans and the greens and season with salt and pepper and serve! We added a little parm on top of ours.