Black Eyed Peas and Collard Greens
Black-eyed peas and collard greens are a Southern staple every New Year’s Day. One year, I wanted to mix things up and searched for a quick, flavorful recipe. After a long search, I found this amazing dish! It’s one of the easiest recipes I make during the holiday season, and even people who don’t typically like collard greens absolutely love it!
Ingredients
- 2 pounds collard greens
- 8 ounces bacon diced
- 1 large onion coarsely chopped
- 1 pound dried black-eyed peas sorted and rinsed
- 3 cloves garlic coarsely chopped
- 4 cups low-sodium or unsalted chicken stock more as needed
- 3 tablespoons tomato paste
- 2 tablespoons cider vinegar
- 2 large dried bay leaves
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
- Gather the ingredients.
- Cut thick stems from the collards and slice the leaves into 1/2-inch crosswise ribbons (you can use the stems, if desired; cut into 1/4-inch crosswise pieces). In a large bowl or salad spinner, wash the collards with several changes of water until grit-free. Set aside.
- Sauté the bacon in a large skillet over medium heat until cooked through but not crisp. Remove the bacon to paper towels to drain, leaving the fat behind.
- Add the onion to the skillet and cook until soft and translucent, about 3 minutes.
- Combine the bacon, onions, beans, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in a slow cooker. The liquid should cover the top of the beans (add more stock or water as needed).
- Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 hours.
- Add the collard ribbons and the stems, if using, to the slow cooker. Cover and continue to cook until the collards are tender, about 1 hour more.
- Taste and adjust seasonings with salt and black pepper to taste, and serve.
Tried this recipe?Let us know how it was!