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We hope you got insight from reading it, now let’s go back to my southern black eyed peas with collard greens recipe. You can cook my southern black eyed peas with collard greens using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to cook My Southern Black Eyed Peas with Collard Greens:
- Prepare 14 oz cooked organic black eyed peas
- Prepare 1 tbsp olive oil
- Take 4 cloves galric minced
- Provide 1 medium yellow onion, chopped
- You need 1 tsp salt
- Prepare 1 tbsp brown sugar
- You need 1 bay leaf
- Prepare 1 tbsp red wine vinegar
- You need 1/2 cup water
- Provide 2 strips applewood smoked bacon or 1 tbsp olive oil for vegan
- Use 1 large bunch collard greens chopped into strips (about 5 cups.)
Instructions to make My Southern Black Eyed Peas with Collard Greens:
- In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out.
- Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt.
- Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary.
- In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious.
- Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens.
- When the greens are cooked to your liking add the brown sugar, stir until combined and serve.
Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year. This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year.
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