Southern Black Eyed Peas
Servings: 12
Calories: 149kcal
These restaurant quality Southern black-eyed peas with collard greens and stewed tomatoes are creamy and delicious!
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Ingredients
- 1/2 cup red onion , chopped
- 2 cloves fresh garlic , minced
- 1/2 pound bacon , cooked, drained and chopped
- 2 1/2 cups low sodium chicken broth
- 2 15.5 ounce cans black eyed peas , rinsed and drained
- 15.5 ounces stewed tomatoes , drained and coarsely chopped
- 3-4 ribs collard greens , hand torn, ribs discarded
- 1 bay leaf
- 2-3 sprigs fresh thyme , leaves removed and stems discarded
- 1/2 teaspoon coarse Kosher salt
- 1/2 teaspoon ground black pepper
- 1 tablespoon apple cider vinegar
Instructions
- In a medium saucepan, heat the olive oil over medium heat. Add the onion, sauteing for 2-3 minutes until it becomes fragrant. Add the garlic and bacon, sauteing another 1 minute. Mixture will be a little dry.
- Pour in the chicken broth, black eyed peas, stewed tomatoes (coarsely chopped if large), hand torn collard greens, bay leaf, thyme leaves, salt and pepper. Bring to a low simmer.
- Stir every 10 minutes for 40 minutes, keeping at a low temperature.
- When ready to serve, stir in the apple cider vinegar.
- Serve with thickened liquid in small bowls or ladle into a serving dish using a slotted spoon.
- If you've tried this recipe, come back and let us know how it was in the comments or star ratings.
Nutrition
Calories: 149kcal | Carbohydrates: 13g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 12mg | Sodium: 320mg | Potassium: 291mg | Fiber: 3g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg
