Southern Black-Eyed Peas and Collard Greens
Eating peas and greens on New Year’s Day is a Southern tradition that promises to bring good luck (from the peas) and fortune (courtesy of the greens) for the coming year. But don’t save this nourishing combination for one day a year; it’s delicious anytime, especially with warm cornbread to soak up all the flavorful cooking liquid (or potlikker). Here’s to a happy and well-seasoned year.
Southern Black-Eyed Peas and Collard Greens
Servings
6-8
Prep Time
20 minutes
Cook Time
35 minutes
If you prefer to use dried peas in this recipe, simmer them with a few bay leaves until they’re just tender, then drain and cool in a colander until needed. For the best flavor, taste the broth just before serving and add additional hot sauce, vinegar, or black pepper as desired.
Ingredients
-
1 tablespoon olive oil
-
3 strips thick-cut bacon, sliced into ½-inch cubes
-
1 pound fresh or thawed frozen black-eyed peas or other field peas
-
1 onion, diced
-
3 cloves garlic, minced
-
2 pounds greens (such as collards, mustard greens, or kale), stemmed and chopped
-
2 teaspoons Potato Slayer seasoning
-
1 teaspoon Onion Butter seasoning
-
2 tablespoons Creole mustard
-
½ cup dry white wine
-
¼ cup apple cider vinegar
-
2 tablespoons hot sauce (such as Cholula)
-
Freshly ground black pepper
Directions
Heat a tablespoon of olive oil in a Dutch oven over medium heat. Add the bacon and sauté until it’s lightly browned and has rendered about half of its fat. Use a slotted spoon to transfer the bacon to a paper towel-lined place.
Add the onion and garlic to the same pot and cook, stirring, until softened and fragrant, 6-7 minutes. Add the greens, the Potato Slayer and Onion Butter seasonings and use two wooden spoons to stir and toss until the greens are combined with the vegetables.
Add the bacon, wine, and mustard, turn the heat to low and simmer, stirring every now and then, until the greens are tender, about 10 minutes. Stir in the peas, vinegar, and hot sauce. Bring the mixture to a lively simmer over medium-high heat, then reduce to low and simmer for another 10-15 minutes, or until the peas are tender. Serve in shallow bowls, and pass the hot sauce.
Leave A Comment
More Recipes
Jammy Eggs & Toast
Rise and shine! It’s time to marvel at how a few ingredients come together to make something extraordinary. These perfectly simple, custard...
Smoky Chicken Tinga
There are countless incarnations of Chicken Tinga, a Pueblan dish of chicken or pork braised in a smoky chipotle tomato sauce. The saucy mi...
Crunchy Chicken Bacon Ranch Sandwich
We firmly believe that sandwiches deserve as much attention to detail and–let’s just say it, love–as any meal. Exhibit A: Our Crunchy Ranch...
Crispy Sweet Potato Wedges with Gochujang Ketchup
A clever condiment is a great way to dial up the appeal of everyday staples. Crispy, herb-flecked potatoes are enticing on their own of cou...
Louisiana Ham & Bean Soup
This hearty and flavorful soup is the perfect way to deploy a ham hock or shank and use up any leftover ham. The smoky pork, vegetables, an...