Collard Greens & Black Eyed Peas
4 portions
45mThis rich recipe will fill your house with the most delicious smell. This is a great side dish, but also holds it own as a meal. Substitute water for stock if you have any on hand!
What you will need
2 bunches Collard Greens
1 Onion
3 cloves Garlic
4 slices Bacon
1 tbsp Olive Oil
1 cup Water
1 tsp Salt
1/4 tsp Black Pepper
1 can Black Eyed Peas
1 Tbsp Apple Cider Vinegar
2 Tbsp Brown Sugar
(Nutritional facts 38 calories, 0.94 g fat, 6.48 g carbohydrates, 2.21 g protein, 0 mg cholesterol, 195 mg sodium)How to cook
1
2
Gather and portion ingredients. Wash collard greens.
3
Pull the tough stems off of the leaves of collard greens.
4
Stack and cut down the middle of the greens. Slice into 1 inch strips.
5
Cut the ends off of the onion and cut in half. Peel and slice into thin half circles.
6
Smash the garlic with the flat side of the knife and remove the peel. Roughly chop.
7
Chop the bacon into 1/4 inch strips with kitchen shears or with a knife on a cutting board. Crisp the pieces on medium-high heat.
8
Add the onion in with the bacon and saute for a few minutes until onion begins to soften.
9
Add the chopped garlic.
10
Add the water, brown sugar, and vinegar to the center of the pan.
11
Add the salt and pepper.
12
Add the collard greens to the pan and stir until wilted.
13
Cover and simmer for about 30 minutes stirring occasionally until the greens are soft and tender.
14
Add the beans and cook for a few minutes until the beans are hot.
15
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