Black-eyed peas cooked with collard greens are a New Year’s Day tradition in the American south. This recipe mellows the earthy flavor of the greens with a splash of vinegar and a bit of heat from a fresh jalapeño pepper.
Prep time: 10 min
Cook time: 100 min
Total time: 110 min
Ingredients
Makes 6 servings
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4 Cups Chicken Stock
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2 Cups Black-Eyed Peas
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1 Fresh Jalapeño Pepper, seeded and diced
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2 Tablespoons Canola Oil
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1 Large Onion, diced
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1/2 Green Bell Pepper, diced
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1 Stalk Celery, diced
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1 Tablespoon Red Wine Vinegar
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1 Large Bunch Collard Greens, chopped
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1/2 Teaspoon Kosher Sea Salt Flakes
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1/4 Teaspoon Ground Black Peppercorns Dustless
Directions
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Heat stock to simmering in stockpot. Stir in Black-Eyed Peas and jalapeño. Simmer, stirring occasionally, until beans are tender.
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Meanwhile, sauté onion, green pepper and celery in canola oil until softened. Stir vegetable mixture into beans.
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Add vinegar and simmer until flavors blend. Add chopped collard greens and stir to incorporate. Cook on low until collards are wilted. Season with salt and black pepper.