Lucky New Years Black Eyed Peas & Greens

Directions

1. Prepare the collard greens: wash and shake dry. Remove and discard the stems, cut the leaf halves in half lengthwise again and then cut crosswise into short ½” wide ribbons. Set aside.
2. In a large saucepan or Dutch oven, cook the diced bacon over medium heat until it begins to render some fat, about 5 minutes.
3. As the fat begins to release, increase the heat to medium-high and add the onion, celery and bell pepper; cook until softened, about 10 minutes.
4. Add the creamy garlic sauce, give a stir then add the chicken stock, water, thyme, salt, pepper, red pepper flakes (if using).
5. Bring to a boil then add the sliced collard greens, reduce to low and simmer, covered, until the greens are tender, about 20-25 minutes or longer if you prefer a very tender green.
6. Gently stir in the black-eyed peas, until well combined. Taste and add the hot sauce and more salt if needed. Let simmer another 5 minutes to warm through.
7. Add the cooked rice and stir until heated through.
8. Serve in warm in large bowls with cornbread. Can be made up to 3 days ahead and refrigerated. Heat gently over low heat, adding more chicken stock if needed.