Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a Best dish, my southern black eyed peas with collard greens. One of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

My Southern Black Eyed Peas with Collard Greens is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. My Southern Black Eyed Peas with Collard Greens is something which I’ve loved my whole life. They’re fine and they look fantastic.

Collard greens are mild yet flavorful. They don't have the bitter tendencies of some other greens (I'm thinking about mustard greens and turnip greens). I used canned black eyed peas in this recipe, but you can certainly start out with dry peas if you'd like.

To get started with this recipe, we have to 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 it.

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

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

And more specifically, the superstition is that eating collard greens on New Year's Day will bring you dollar bills and eating black-eyed peas will bring you cents throughout the upcoming year. The Best Southern Collard Greens Recipe: The best authentic southern collard greens are cooked with a savory meat, and something to sweeten it up. They are often slow cooked however, in this instant pot collard greens recipe with black eyed peas the ingredients I use include: Canned Black Eyed Peas - to add protein and to make the dish more. In a Dutch oven, heat oil over medium heat.

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

1. 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.
2. 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.
3. Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary.
4. 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.
5. 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.
6. When the greens are cooked to your liking add the brown sugar, stir until combined and serve.

This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. Specifically in the South, eating a bowl of black-eyed peas and collard greens has become the standard on New Year's Day. Black-eyed peas and collard greens are a New Year's Day staple in the American South, where the peas represent coins and the greens represent paper money. As the saying goes, "Eat poor on New Year's, and eat fat the rest of the year." While they might be a sign of good fortune for the upcoming months, there's no reason why you shouldn't enjoy black-eyed peas and collard greens throughout the year. Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill.

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