Smoky Vegetarian Black-Eyed Peas – HexClad Cookware EU

Name: Smoky Vegetarian Black-Eyed Peas – HexClad Cookware EU
Ingredients: 1/2 lb/227 grams black-eyed peas, rinsed and picked through; 3 sprigs hearty herbs, such as sage, thyme and/or marjoram; 1 head garlic, halved crosswise; Kosher salt and freshly ground black pepper; ¼ cup/60ml extra-virgin olive oil; 1 medium head fennel, cut into medium dice (1 ¼ cups); 3 shallots, cut into medium dice (1 ¼ cups); 1 Tbsp tomato paste; 1 Tbsp finely chopped chipotle in adobo plus 1 Tbsp adobo sauce; One 15-oz/425 grams can whole peeled tomatoes; 1 bunch collard greens (1 lb/450 grams), stems removed, leaves roughly chopped (about 8 cups); 1 Tbsp honey; Cornbread, for serving

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As a native Texan, my dad always made a big pot of black-eyed peas cooked with bacon on New Year's Day. The tradition goes that these are a must for good luck in the coming year. Weâ€™d always...

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Ingredients

1/2 lb/227 grams black-eyed peas, rinsed and picked through
3 sprigs hearty herbs, such as sage, thyme and/or marjoram
1 head garlic, halved crosswise
Kosher salt and freshly ground black pepper
¼ cup/60ml extra-virgin olive oil
1 medium head fennel, cut into medium dice (1 ¼ cups)
3 shallots, cut into medium dice (1 ¼ cups)
1 Tbsp tomato paste
1 Tbsp finely chopped chipotle in adobo plus 1 Tbsp adobo sauce
One 15-oz/425 grams can whole peeled tomatoes
1 bunch collard greens (1 lb/450 grams), stems removed, leaves roughly chopped (about 8 cups)
1 Tbsp honey
Cornbread, for serving