Ingredients
Directions
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.
In a large saucepan or Dutch oven, cook the diced bacon over medium heat until it begins to render some fat, about 5 minutes.
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.
Add the creamy garlic sauce, give a stir then add the chicken stock, water, thyme, salt, pepper, red pepper flakes (if using).
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.
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.
Add the cooked rice and stir until heated through.
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.
Chef’s Tips
- The easiest and neatest way to chop bacon is to freeze until firm. Even a quick 15 minutes will make chopping much easier.
- Don’t care for bacon? Try diced ham or even the shredded meat from a smoked turkey leg. Since these won’t render fat as the bacon will, add 1 Tablespoons oil to the pan to sauté the vegetables and add these meats after sautéing.
- Any pea will work well in this recipe – try crowder, pigeon peas or purple hull. Though not traditional red beans would be delicious as well.
- Mix up the greens - try turnip, kale or Swiss chard – adjusting the cooking times as needed.
Ingredients
Directions
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.
In a large saucepan or Dutch oven, cook the diced bacon over medium heat until it begins to render some fat, about 5 minutes.
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.
Add the creamy garlic sauce, give a stir then add the chicken stock, water, thyme, salt, pepper, red pepper flakes (if using).
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.
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.
Add the cooked rice and stir until heated through.
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.
