Description
Black-eyed peas and greens are where hearty flavors and Southern tradition collide. Whether you’re welcoming in the New Year with open arms or looking for a comforting main dish to feed many people, this black-eyed peas and greens recipe is the perfect choice.
Ingredients
Units
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- 8 slices bacon, chopped
- 1 large yellow onion, diced
- 1 1/2 teaspoons minced garlic, about 3 cloves of garlic
- 1 pound bunch of collard greens, rinsed with stems removed and cut into slices
- 2 cups of water or broth (chicken, beef, or vegetable broth)
- 2 cans black-eyed peas, drained
- 2 tablespoons tomato paste
- 1/4 cup fresh dill, chopped
- Salt and pepper to taste
Instructions
- In a large heavy pot or Dutch oven, cook chopped bacon over medium heat until browned.
- Add onion and cook for 5 minutes or until softened.
- Add garlic, collards, water or broth, and bacon. Stir to mix, pressing the collards into the liquid.
- Cook over medium heat for 45 minutes, stirring occasionally, or until greens are tender.
- Stir in black eyed peas and cook an additional 10 minutes.
- Prep Time: 5 minutes
- Cook Time: 1 hour 15 minutes
- Category: side
- Method: stovetop
- Cuisine: Southern
Nutrition
- Serving Size:
- Calories: 365
- Sugar: 6 g
- Sodium: 268.8 mg
- Fat: 15.7 g
- Carbohydrates: 38.9 g
- Fiber: 7.1 g
- Protein: 18.9 g
- Cholesterol: 24.6 mg