Black-Eyed Peas and Greens

Name: Black-Eyed Peas and Greens
Yield: Serves 6 to 8
Cuisine: Southern
Ingredients: 6 slices, bacon, cut into 1/2-inch pieces; 1 , onion, halved and sliced thin; 1 1/4 teaspoons, salt; 4 , garlic cloves, minced; 1/2 teaspoon, ground cumin; 1/2 teaspoon, pepper; 1/4 teaspoon, red pepper flakes; 1 (14.5-ounce) can, diced tomatoes; 1 1/2 cups, low-sodium chicken broth; 1 pound, collard greens, stemmed and chopped; 2 (15.5-ounce) cans, black-eyed peas, rinsed; 1 tablespoon, cider vinegar; 1 teaspoon, sugar

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Appears in Cook's Country February/March 2013

Side Dishes

Southern

Vegetables

It may not sound like much, but when we got into the kitchen, this classic Southern dish won over the skeptics.

SERVES6 to 8

TIME1 hour

WHY THIS RECIPE WORKS

To speed up this Southern one-pot dish (traditionally served on New Year’s), we swapped dried legumes for a couple cans of black-eyed peas. A 15-minute head start on the stove gives the greens plenty of time to tenderize without turning the...

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