Greens and Black-Eyed Peas
 
Makes 4 to 6 servings
Ingredients
  • 4 slices thick-cut bacon, cut into ½-inch pieces
  • 1 cup chopped white onion
  • 2 cloves garlic, minced
  • 1 (16-ounce) bag prewashed turnip greens
  • ¼ cup canned diced tomatoes
  • 1 cup chicken broth
  • 2 cups cooked black-eyed peas* (about 1 cup dried peas, cooked according to package directions)
  • 1 tablespoon apple cider vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ⅛ teaspoon ground red pepper (optional)
  • Pepper sauce and cornbread, to serve
  • Garnish: ground black pepper
Instructions
  1. In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
  2. Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes. Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted. Stir in cooked peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon. Serve warm with pepper sauce and cornbread. Garnish with black pepper, if desired.
  3. *We used Camellia® Brand Blackeye Peas.
Notes
KITCHEN TIP
Try our classic Southern Buttermilk Cornbread at tasteofthesouthmagazine.com to serve alongside this dish for the ultimate traditional New Year’s Day meal.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/greens-black-eyed-peas/