Southern Black Eyed Peas and Collard Greens
Earthy, smoky and delicious this southern black eyed peas and collard greens recipe is a new year's day tradition.
Equipment
Ingredients
- 2 Pieces Bacon cut into squares
- 1 Red Onion chopped
- 4 Cloves Garlic minced
- 1 Bunch Collard Greens
- 1 Cup Diced Ham
- 2 Cups Chicken Broth
- 2 Teaspoons Cajun Seasoning
- 2 15oz Cans Black Eyed Peas, drained and rinsed
- Salt and Pepper to taste
Instructions
- Add the bacon to a heavy bottomed pot and turn on the heat to medium high.
- Once some bacon grease has started to render add the red onion and cook for a few minutes until soft.
- Add minced garlic and cook another couple minutes until fragrant.
- While this is all happening thoroughly wash the collard greens under cold water (it can be very sandy). Cut out the stem and thick vein. Chop into 1" squares.
- Add to the pot, give a good stir then cover with a lid. Cook over medium heat for 5 minutes.
- Add the chicken broth, chopped ham and seasoning, give a good stir then cover and cook another 20 minutes.
- Add the black eyed peas, stir to combine again, cover and cook another 10 minutes.
- Season with salt and pepper to taste.
Nutrition
Serving: 1g | Calories: 99kcal | Carbohydrates: 11g | Protein: 9g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 15mg | Sodium: 850mg | Fiber: 4g | Sugar: 2g
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