Black Eyed Peas and Collards Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 ½ tablespoons of olive oil, plus more for drizzling
¼ pound of smoky bacon, cut into thin strips
1 yellow onion, finely chopped
4 garlic cloves, minced
2 roma tomatoes, peeled, seeded and chopped
1 carrot, peeled and finely chopped
1 sprig of rosemary, leaves only, chopped
Pinch of red pepper flakes
½ pound of dried black-eyed peas, soaked overnight
1 cup of collards, rinsed and torn into small pieces
½ cup of cornbread crumbs
Salt and pepper, to taste
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Directions: |
Directions:Preheat broiler
Heat olive oil over medium heat in a large cast-iron skillet. Add bacon and cook until golden and crispy. Toss in onion, garlic, tomato, carrot, rosemary leaves and red pepper flakes. Lightly season with salt and pepper. Cook until the vegetables softened, about 10 minutes.
Drain black-eyed peas and add to the pan. Cover with water, season again lightly with salt, bring to boil and lower the heat to simmer for 45 minutes, until the beans are tender and most of the water has evaporated. Toss in collards and cook just until the greens are bright green, about 2 minutes. Take off heat, adjust seasoning, and cover with cornbread crumbs. Drizzle with a little bit of olive oil and place under the broiler until the crumbs are golden and browned. Serve with hot pepper sauce, flaky sea salt and a drizzle of olive oil. Enjoy! |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:1 hr |
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