Black Eyed Peas & Greens
Savory, simple, and absolutely delicious. These Black Eyed Peas and Greens are sinfully wonderful and full of flavor. They are ready in under an hour and perfect to ring in the New Year for good luck!
Ingredients
For the Collards:
- 6 slices bacon (I prefer maple bacon), diced
- 1 onion diced
- 4 cloves garlic minced
- 2 bunches collard greens washed, dried, ribs removed and sliced into ribbons
- 2 c chicken stock
- 2 c water
- 1/4 tsp red pepper flakes
- 1/4 tsp black pepper
- 1 tsp kosher salt
For the Black Eyed Peas:
- 1 tbsp pork fat (or olive oil)
- 1 onion diced
- 2 cloves garlic minced
- 2 15.5 oz cans black eyed peas with their liquid
- 1 bay leaf
- 1/4 tsp smoked paprika
- 1 tsp kosher salt
Instructions
For the Collards:
- Heat a dutch oven or large pot with a lid over medium heat.
- Add in the bacon and let it cook until just beginning to brown.
- Add in the onion and cook until translucent.
- Add in the garlic and cook for thirty seconds until it's fragrant. Add in the chicken stock and water along with the red pepper flakes, salt, and pepper. Toss in the collards and stir. Once the collards begin to wilt and shrink down turn the heat down to low, cover with a lid and allow them to cook for 40 minutes. Stirring occasionally.
For the Peas:
- In a large saucepan, melt the pork fat or heat the olive oil over medium heat. Once heated add the onion to the pan. Once the onion is translucent, add in the garlic and cook for thirty seconds.
- Add in the Black Eyed Peas with their liquid, then fill one empty can with water and add it to the pan. Toss in a bay leaf and the smoked paprika.
- Bring to a boil, then turn this down to a simmer over medium low heat, let it simmer uncovered for 40 minutes.
- After 40 minutes is over add in the salt (adding in the salt after it's done cooking allows the beans to hold their shape and not get mushy). Fish out the bay leaf and use a slotted spoon to serve the peas on top of the greens in a bowl. Serve with cornbread.