Collards, Kidney Beans, & Zucchini Cornbread

Occasionally I use an actual cookbook for a recipe. I mean I have a whole swath of them towering above the kitchen table, but to actually pull one out and flip through it to find a recipe always seems so much more difficult than using google. But, after Moosewood's Beans & Greens recipe, I will be going back far more frequently! It's just an incredible dish that really makes the collards and beans shine together. Served with brown rice or cornbread knocks it out of the park for a southern style comfort meal. Although, somewhat oddly, the beans faintly remind me of the taste of refried pinto beans (bonus points for me).

Beans & Greens
1.5 c cooked kidney beans
 ** (if from scratch, use 1 c. uncooked kidney beans, soak overnight. Then bring to a boil in 1 c. water, 1 c. veggie broth, and 2-3 bay leaves. Simmer for 40-50 minutes until tender. Save broth if any is left. Remove bay leaves)
10 c. chopped, destemmed collard greens
1/2 large onion, chopped small
4-6 cloves garlic, sliced or minced
2- 4 Tbs cider vinegar
2 Tbs water
1/2- 1 tsp tabasco or other hot pepper sauce
salt/pepper to taste

1. Heat the oil in a large saucepan and add the onion. Saute for 5-8 minutes until turning translucent. Add the garlic for a minute. Then add greens, vinegar, water and tabasco and saute for another 5 minutes, stirring frequently. Cover and let cook 5 minutes.
2. Add 1 1/2 c. of kidney beans with 1/2 - 3/4 c of their cooking liquid, or use water. (if the beans are canned, use the liquid in the can). Cook covered for 10 minutes, until the collards are tender. Taste and adjust seasoning as needed.

Zucchini Cornbread (adapted from Epicurious)
1/2 c. butter (salted)
2 large eggs, lightly beaten
1/2 c. buttermilk (or kefir)
10-12 oz coarsely grated zucchini (about a medium sized zucchini)
1 c. all-purpose flour
1/2 c. whole wheat flour
3-4 Tbs sugar
1 tsp baking powder
1/2 tsp salt
1/2 tsp baking soda
3/4 c. cornmeal
1/2-3/4 tsp thyme
1/2 tsp chili powder (leave the above two spices out for the usual cornbread taste)
optional 1/2 c. raw or frozen corn kernels

1. Preheat oven to 350 degrees F. Grease 9x5 laof pan.
2. Melt butter. Let cool before whisking in eggs, buttermilk, and zucchini.
3. Sift flours, sugar, baking powder, baking soda and salt. Whisk in cornmeal. Fold in wet ingredients just until moistened.

Photo to come