Description
A hearty and flavorful Southern-inspired dish featuring tender black-eyed peas and nutritious collard greens simmered together with smoky bacon, garlic, and aromatic spices.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 slices bacon, chopped
- 1/2 cup diced red onion
- 2 cloves garlic, minced
- 10 ounces collard greens (about 9 cups)
- 1/2 cup chopped and seeded tomatoes
- 12 ounces fresh black eyed peas (about 2 cups)
- 2 tablespoons lemon juice
- 1 teaspoon kosher salt
- 1/2 teaspoon cayenne pepper
- 2 cups chicken broth
Instructions
- Heat olive oil in a large Dutch oven over medium heat. Add chopped bacon and cook for about 3 minutes until just starting to crisp. Add minced garlic and cook for 1 minute until fragrant. Then add diced red onion and sauté for about 3 minutes until tender.
- Stir in collard greens, chopped tomatoes, and fresh black-eyed peas, mixing them well with the cooked aromatics.
- Season the mixture with kosher salt, cayenne pepper, and lemon juice. Then pour in the chicken broth, stirring to combine all ingredients.
- Bring the contents to a simmer, then reduce the heat to low. Cover the Dutch oven and let everything simmer gently for 2 hours, stirring occasionally, until the black-eyed peas are tender and flavors meld.
- Once cooked, serve the black-eyed peas and collard greens hot, ideally accompanied by warm cornbread for a traditional Southern meal.
Notes
- Serve with cornbread for an authentic experience.
- This dish can be made vegetarian by omitting bacon and using vegetable broth.
- Prep Time: 20 minutes
- Cook Time: 2 hours
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2 g
- Sodium: 500 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 8 g
- Protein: 12 g
- Cholesterol: 10 mg