Black Eyed Peas & Collard Greens (Video)
And just like that the holidays are over… well almost at least!
We still have New Year’s around the corner and whether you are laying low (like my hubby and I) or planning to close out 2010 with a rockin’ bang, I’ve got the perfect meal to jump start your year come January 1st.
This is one of those meals that just hugs you from the inside out.
The bacon adds a depth flavor that lends the soup a slow cooked taste while the greens and the beans provide us with all of the nutrients and energy we need to start this year out on the right foot!
I’ve got three more days in Jersey before we head back to California and believe me this dish will be on my menu come January 1st! I haven’t been in the kitchen for nearly a month and am craving some clean and delicious home cooked food.
So until next year (I couldn’t resist) I leave you with one last recipe (and video) for 2010.
Happy New Year everyone!! Can’t wait to cook with you in 2011:)
Black Eyed Peas & Collard Greens
Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 20-25 minutes
Total Time: 30 minutes
- 1 tsp of olive oil
- 3 slices of nitrate free bacon (I used 40% less fat), chopped up
- 1 onion, finely diced
- 2 cloves of garlic, minced
- 2 celery stalks, finely diced
- 2 15oz cans of black-eyed peas and the liquid they come in
- 2 cups of low sodium chicken broth
- 4 cups of collard, sliced into ribbons
- 2 sprigs of thyme
- 1 tsp of chopped rosemary
- 2 tbsp of apple cider vinegar
- Salt and pepper to taste
Heat olive oil in a medium stockpot over a medium low heat and then add bacon. Allow to cook for about five minutes or until the bacon is browned.
Add in the onions and a pinch of salt, saute for about 3 minutes or until the onions begin to release some of their liquid before adding in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.
Add beans, broth, thyme, and rosemary to the pot. Turn the heat to high and bring to a boil then reduce to a simmer. Once simmering, stir in your greens. Cook for another 10 or fifteen minutes (depending on how tender you like your greens).
Stir in vinegar and season with salt and pepper. Enjoy!
Makes 5 cups – 4 – 1&1/4 cup servings
Calories: 207; Total Fat: 4.7g; Saturated Fat: 0.9g; Cholesterol: 4mg; Sodium: 216mg; Carbohydrate: 31.5g; Dietary Fiber: 8.4g; Sugars: 3.3g; Protein: 12.9g