Black Eyed Peas & Collard Greens

black eyed peas and collard greens served in a white bowl with a spoon

4.56 from 25 votes

Black Eyed Peas & Collard Greens

This one pot dish of Black Eyed Peas and Collard Greens is easy and loaded with flavor. It's a tasty, satisfying meal to get your new year off to the right start!

Prep Time5

Cook Time20

Total Time25

Course: DINNER, soup + stew + chili

Cuisine: American, gluten free

Servings: servings

Calories: 370kcal

Author: Dani Spies

Ingredients

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 15 oz 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

Instructions

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, sauté for about 3 minutes or until the onions begin to release some of their liquid.
Next, add in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.
Add black eyed peas, 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 ten to 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

Video

Notes

If you wanted to keep this meal 100% vegetarian, you can skip the bacon. Try adding in 1-2 chopped, chipotle peppers in adobo sauce (canned) to get that smokey flavor without the meat.

Nutrition