Black-Eyed Peas and Greens | America's Test Kitchen

Ingredients

• 6 slices bacon, cut into 1/2-inch pieces
• 1 onion, halved and sliced thin
• 1 1/4 teaspoons salt
• 4 garlic cloves, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon pepper
• 1/4 teaspoon red pepper flakes
• 1 (14.5-ounce) can diced tomatoes
• 1 1/2 cups low-sodium chicken broth
• 1 pound collard greens, stemmed and chopped
• 2 (15.5-ounce) cans black-eyed peas, rinsed
• 1 tablespoon cider vinegar
• 1 teaspoon sugar