Braised Ribs with Black-Eyed Peas and Collard Greens

Name: Braised Ribs with Black-Eyed Peas and Collard Greens
Yield: Serves 6 to 8
Cuisine: American, Southern
Ingredients: 1 pound, dried black-eyed peas (about 2 2/3 cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below); 2 pounds, boneless country-style pork ribs; 1/4 teaspoon, table salt, plus more for seasoning meat; 1 tablespoon, vegetable oil; 4 ounces, bacon (about 4 slices), cut into 1/4-inch pieces; 1 , medium red onion, minced; 1 large, celery rib, chopped fine; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 3 1/2 cups, low-sodium chicken broth,; 1 cup, water; 1 small bunch, collard greens, stemmed and sliced thin crosswise; 2 , bay leaves; 1 recipe, Sweet and Spicy Pickled Onions (optional)

16 comments

Black-eyed peas and collard greens are served as a simple Southern side dish; but wanting something more, we added braised ribs to build a complete, flavorful meal.

SERVES6 to 8

Braised Ribs with Black-Eyed Peas and Collard Greens

WHY THIS RECIPE WORKS

To build a complete, flavorful meal, we added braised ribs to our black-eyed peas and collard greens recipe. To replace the smoky backbeat from the ham hock in the original recipe, we rendered some bacon fat after the ribs were browned and ...

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