Lightly Braised Collards with Black Eyed Peas

This recipe came to me from Front Door Organics, where I get my produce delivered to my front door weekly, love it!   This was a great recipe, smokey as promised and the collards were lovely having braised for 40min.  I usually don’t cook them this long, and they are usually much tougher, but with this recipe, they just melt!

  • 1 bunch collard greens
  • 5 slices turkey bacon
  • 1 cup vegetable stock
  • 1/2 cup chopped onion
  • 2 cloves garlic
  • 2tsp olive oil
  • 1/2 tsp smoked paprika
  • 1 cup black eyed peas
  • dash of red wine vinegar
  1. remove thick stems from collards, slice into thin strips, and rinse
  2. chop bacon in 1 inch strips, cook over medium heat to render fat
  3. once bacon is cooked remove it from pan, leave fat and if using turkey bacon you will need to add oil and saute garlic and onion
  4. once onion is soft, add collards, stir to combine and cook until collards are bright green
  5. add 1/2 cup stock and bacon, cover and simmer for 20min, check stock level, add more if needed
  6. after 20min add beans, smoked paprika, and remainder of stock, cook for another 20min
  7. season with salt and pepper and serve with a splash of vinegar

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