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Southern Living Braised Collards with Bacon and Black-Eyed Peas

 
Southern Living Braised Collards with Bacon and Black-Eyed Peas
347

Winter greens can be bitter but not when cooked this way. Perfectly complimentary flavors and belly filling warmness. If you've never tried collard greens before this recipe is more than worth the effort.

Yield

4

servings

Prep

10

min

Cook

50

min

Ready

60

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber
 

Ingredients

2 pounds collard greens
or kale, mustard greens, stemmed, washed in 2 or 3 changes of clean water, and coarsely chopped
*
1 ½ teaspoons salt
2 slices bacon
cut crosswise into thin strips, about 2 ounces
1 x vegetable oil
if any
*
½ medium onions
finely chopped
3 cloves garlic
minced, or as needed
cup chicken broth, low salt
or chicken stock, vegetable stock
1 tablespoon apple cider vinegar
1 x salt
to taste
*
For cooked dried beans:
½ pound black-eyed peas
dried, or large white beans, soaked until rehydrated, overnight at least 4 hours
1 each bay leaves
*
5 each garlic cloves
1 ¼ teaspoons salt
or as needed

Directions

Prepare the dried black eyed peas.

You can use canned if you wish but cooking your beans from scratch costs next to nothing and end up with better texture and flavor.

Bring a large pot of water to a boil. Add the bay leaf, garlic cloves, beans and salt. Bring back to the boil, reduce heat cover and simmer gently for about 30 minutes until the beans are done. Drain and rinse with cold water to stop the cooking.

Drain, reserve cooking liquid, and discard bay leaf and garlic. (Beans in liquid can be made in advance, cooled, covered, and refrigerated up to 5 days)

Blanch the collards.

In a saucepan bring 2 quarts of water to a boil. Add the salt and greens, cover and cook for 6 to 7 minutes.

Drain in a colander, rinse with cold water to stop the cooking and allow to drain thoroughly.

In a large non-stick skillet cook the bacon until crisp. Remove to drain on paper towels.

Discard all but two tablespoons of the bacon fat. If there's not enough bacon fat left add enough vegetable oil to make about two tablespoons.

Heat the skillet over medium-high heat.

Add the onions and garlic and cook until the onion is becoming translucent.

Add the greens and toss to coat with the bacon fat. Add the stock, cover and simmer for 4 or 5 minutes until the liquid has been absorbed. Add some of the cooking liquid from the beans if the green dry out too quickly.

Add the black eyed peas (or other beans) and toss until heated through.

Add the vinegar and toss. Taste and adjust seasonings if needed.

Serve warm topped with the crispy bacon.

 

* not incl. in nutrient facts

Reviews

+2

about 7 years

This recipe was the first time I tried collards. I didn't expect to like them but wow was this ever good. Melt in your mouth and just the right balance of richness throughout. It was really filling too and ended up being my main dish. The bacon, vinegar and black-eyed peas were great. I always wondered what was so appealing about southern living and cooking. If you've never tried collards before this is the prefect recipe to test them out.

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Nutrition Facts

Serving Size 120g (4.2 oz)
Amount per Serving
Calories 10818% of calories from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 4mg 1%
Sodium 1725mg 72%
Total Carbohydrate 6g 6%
Dietary Fiber 3g 14%
Sugars g
Protein 10g
Vitamin A 9% Vitamin C 13%
Calcium 11% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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