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A large white dutch oven filled with black eyed peas and collard greens.

Black Eyed Peas and Collard Greens

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  • Author: The BakerMama
  • Prep Time: 10 minutes
  • Cook Time: 2 hours 10 minutes
  • Total Time: 2 hours 20 minutes
  • Yield: 8 servings

Description

Ring in a prosperous new year with a pot of filling and flavorful Black Eyed Peas and Collard Greens.


Ingredients

Ingredients:

  • 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

  1. Heat the oil in a large Dutch oven over medium heat. Add the bacon and cook until just starting to crisp, about 3 minutes. Add the minced garlic and let cook about 1 minute. Add the diced red onion and let sauté until tender, about 3 more minutes.
  2. Add the collard greens, tomatoes and black-eyed peas. Stir to combine.
  3. Season with the salt, cayenne and lemon juice and then stir in the chicken broth.
  4. Bring to a simmer, turn the heat to low, cover and let simmer for 2 hours, stirring occasionally, until the black-eyed peas are tender.
  5. Serve with cornbread.