Bacon Black Eyed Peas and Collard Greens: A Smoky Comfort Boost
This dish of Bacon Black Eyed Peas and Collard Greens combines creamy beans and vibrant greens for a flavorful, hearty meal.
Equipment
- - Large pot
Ingredients
For the Dish
- 4 slices Bacon Consider pancetta or turkey bacon for a leaner option.
- 1 cup Black-eyed peas Dried provides better texture.
- 4 cups Chicken broth Swap with vegetable broth for a vegetarian version.
- 2 cups Collard greens Can be replaced with kale or Swiss chard.
- 1 medium Onion Yellow or sweet onions are perfect choices.
- 2 stalks Celery Leeks serve as a great alternative.
- 3 cloves Garlic Fresh minced garlic is preferred.
- 2 teaspoons Smoked paprika Feel free to substitute with regular paprika.
- 1/4 teaspoon Cayenne pepper Adjust to taste or omit.
- 1 teaspoon Fresh thyme Use dried thyme if fresh is unavailable.
Instructions
How to Make Bacon Black Eyed Peas and Collard Greens
- Start by dicing the bacon and sautéing it in a large pot over medium heat until crispy, about 5-7 minutes. Remove the bacon, leaving the fat in the pot.
- Add diced onion, celery, and minced garlic to the pot with the bacon fat. Cook until they soften, about 3-5 minutes.
- Sprinkle in the smoked paprika and cayenne pepper, stirring for about 30 seconds to let the spices release their flavors.
- Rinse and add the soaked black-eyed peas, chicken broth, a bay leaf, and fresh thyme. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 60-80 minutes until the peas are tender.
- Take a moment to taste and add salt and pepper as needed.
- Stir in the chopped collard greens and let them simmer for an additional 15-30 minutes until they're soft.
- Before serving, make any final seasoning adjustments as needed.
Notes
Soak the dried black-eyed peas overnight for even cooking. Avoid adding salt early on to prevent toughening the peas. Adjust spices and seasoning to suit your palate.