Black-Eyed Peas and Greens
It may not sound like much, but when we got into the kitchen, this classic Southern dish won over the skeptics.
Keywords
- Side Dishes
- Southern
- US & Canada
- Fruits & Vegetables
- Vegetables
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.americastestkitchen.com.
Cooking tools:
- Dutch oven
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Stove
- Paper towel
- Plate
- Can opener
- Mixing bowl
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
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