Black-Eyed Peas and Greens
By Nick IversonPublished on May 24, 2013
Time
1 hour
Yield
Serves 6 to 8
Ingredients
6 slices bacon, cut into ½-inch pieces1 onion, halved and sliced thin1 ¼ teaspoons salt 4 garlic cloves, minced½ teaspoon ground cumin ½ teaspoon pepper ¼ teaspoon red pepper flakes 1 (14.5-ounce) can diced tomatoes 1 ½ cups low-sodium chicken broth 1 pound collard greens, stemmed and chopped2 (15.5-ounce) cans black-eyed peas, rinsed1 tablespoon cider vinegar 1 teaspoon sugar
Before You Begin
Don’t crush the peas—stir gently.
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate; set aside.
- Remove all but 2 tablespoons bacon fat from pot. Add onion and salt and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, cumin, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
- Add tomatoes and their juice. Stir in broth and bring to boil. Add greens, cover, and reduce heat to medium-low. Simmer until greens are tender, about 15 minutes.
- Add black-eyed peas to pot and cook, covered, stirring occasionally, until greens are silky and completely tender, about 15 minutes. Remove lid, increase heat to medium-high, and cook until liquid is reduced by one-fourth, about 5 minutes. Stir in vinegar and sugar. Top with reserved bacon. Serve.
Time
1 hourYield
Serves 6 to 8Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, halved and sliced thin
1 ¼ teaspoons salt
4 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 ½ cups low-sodium chicken broth
1 pound collard greens, stemmed and chopped
2 (15.5-ounce) cans black-eyed peas, rinsed
1 tablespoon cider vinegar
1 teaspoon sugar
Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, halved and sliced thin
1 ¼ teaspoons salt
4 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 ½ cups low-sodium chicken broth
1 pound collard greens, stemmed and chopped
2 (15.5-ounce) cans black-eyed peas, rinsed
1 tablespoon cider vinegar
1 teaspoon sugar
Ingredients
6 slices bacon, cut into ½-inch pieces
1 onion, halved and sliced thin
1 ¼ teaspoons salt
4 garlic cloves, minced
½ teaspoon ground cumin
½ teaspoon pepper
¼ teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes
1 ½ cups low-sodium chicken broth
1 pound collard greens, stemmed and chopped
2 (15.5-ounce) cans black-eyed peas, rinsed
1 tablespoon cider vinegar
1 teaspoon sugar
Why This Recipe Works
To speed up this Southern one-pot dish (traditionally served on New Year’s), we swapped dried legumes for a couple cans of black-eyed peas. A 15-minute head start on the stove gives the greens plenty of time to tenderize without turning the peas to mush. With no time to draw flavor out of a hambone, we rely on smoky bacon and savory chicken broth for a meaty backbone. Canned tomatoes, a handful of aromatics and spices, and a tablespoon each of vinegar and sugar balance the flavors and round out this hearty dish.
Before You Begin
Don’t crush the peas—stir gently.
Instructions
- Cook bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel–lined plate; set aside.
- Remove all but 2 tablespoons bacon fat from pot. Add onion and salt and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, cumin, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
- Add tomatoes and their juice. Stir in broth and bring to boil. Add greens, cover, and reduce heat to medium-low. Simmer until greens are tender, about 15 minutes.
- Add black-eyed peas to pot and cook, covered, stirring occasionally, until greens are silky and completely tender, about 15 minutes. Remove lid, increase heat to medium-high, and cook until liquid is reduced by one-fourth, about 5 minutes. Stir in vinegar and sugar. Top with reserved bacon. Serve.
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