My Southern Black Eyed Peas with Collard Greens. Learn how to make Southern-Style Black-Eyed Peas with Collard Greens & see the Smartpoints value of this great recipe. Heat oil in a large nonstick skillet over medium-high heat. This classic southern collard greens recipe is packed solid with bright greens and protein-rich black-eyed peas.

My Southern Black Eyed Peas with Collard Greens Collard greens and black eyed peas are really easy to make. Use seasonings to help bring out and enhance the flavor. Both dishes can be made super healthy by using water, olive oil & herbs or add a touch of southern flare by adding in savory.

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, my southern black eyed peas with collard greens. It is one of my favorites food recipes. For mine, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

My Southern Black Eyed Peas with Collard Greens is one of the most popular of current trending foods in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions every day. My Southern Black Eyed Peas with Collard Greens is something that I've loved my whole life. They are nice and they look wonderful.

Learn how to make Southern-Style Black-Eyed Peas with Collard Greens & see the Smartpoints value of this great recipe. Heat oil in a large nonstick skillet over medium-high heat. This classic southern collard greens recipe is packed solid with bright greens and protein-rich black-eyed peas.

To begin with this particular recipe, we must first prepare a few components. You can have my southern black eyed peas with collard greens using 11 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make My Southern Black Eyed Peas with Collard Greens:

{Prepare 14 oz of cooked organic black eyed peas.
{Take 1 tbsp of olive oil.
{Prepare 4 cloves of galric minced.
{Take 1 of medium yellow onion, chopped.
{Prepare 1 tsp of salt.
{Make ready 1 tbsp of brown sugar.
{Get 1 of bay leaf.
{Make ready 1 tbsp of red wine vinegar.
{Get 1/2 cup of water.
{Take 2 strips of applewood smoked bacon or 1 tbsp olive oil for vegan.
{Prepare 1 of large bunch collard greens chopped into strips (about 5 cups.).

Flavorful Southern Black-Eyed Peas is vegan with all the traditional taste of the South. Perfect dish to celebrate the New Year. I enjoyed my black-eyed peas with Cornbread and Vegan Southern-Style Collard Greens and it was so delicious, comforting, and hearty. Why Southerners eat black-eyed peas and collard greens on New Year's Day and recipes for both!

Steps to make My Southern Black Eyed Peas with Collard Greens:

In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out..
Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt..
Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary..
In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious..
Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens..
When the greens are cooked to your liking add the brown sugar, stir until combined and serve..

There are a few things we take pretty seriously down here in the South. It's a Southern tradition to eat black-eyed peas and collard greens on New Year's Day for good luck in the new year. Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Serve in large tureens or bowls, with cornbread. Greek, Southern, One Pot, Black Eyed Pea, Collard Green, Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Kosher, Low Cholesterol, Low Sodium Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain.

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