Black-Eyed Peas and Collard Greens
This is easily on the top 5, if not the top 3 most beloved southern comfort foods.
Black-Eyed Peas and Collard Greens
Servings: Serves 6
Ingredients
- 1 bunch collard greens, stems stripped and leaves chopped
- 2 tablespoons olive oil
- 4 oz. thick - cut bacon, diced
- 1 cup yellow onion, diced
- 5 garlic cloves, minced
- 1/4 teaspoon crushed chili flake
- 2 cups chicken stock
- 28 oz. cans black eyed peas, drained
- 1/2 lemon, juiced & 1 teaspoon zest
- *optional hot sauce*
- Kosher salt & freshly cracked black pepper, to taste
Preparation
- Rinse collard greens in a large bowl of cold water and let the dirt set toward the bottom. Skim leaves from the top of the water into a colander. Don’t pour water into the colander. Separate the leaves from the stems. Keep the stems and chop them into 1/2-inch pieces. Set aside.
- Blend 1 cup of black eyed peas using a hand blender or food processor with 2 - 3 tablespoons of water. Pour puree over remaining peas.
- In a large sauce pot over medium heat, add bacon and cook until bacon is crispy. Remove bacon with a slotted spoon and reserve on a paper towel lined plate.
- Add olive oil, onion, garlic and chili flakes to the pot with bacon fat. Cook veg for 4 - 6 minutes or until garlic starts to brown.
- Add broth and black eyed peas then bring to a simmer. Season with salt and pepper. Let the mixture simmer for 10 minutes.
- Add the collard green stems to the beans. Let them cook for 3 - 4 minutes before adding remaining collard greens leaves.
- Cook greens in bean broth until they turn a bright green. Finish with lemon juice, zest, and optional hot sauce. Garnish with the crispy bacon and enjoy!
