Black Eyed Peas & Collard Greens
Ingredients
-
1
tsp
olive oil
-
3
slices
nitrate free bacon
-
1
medium
onion, finely diced
-
2
cloves
garlic, minced
-
2
stalks
celery, finely diced
-
2
15 oz cans
black-eyed peas, with liquid
-
2
cups
low sodium chicken broth
-
4
cups
collard greens, sliced into ribbons
-
2
sprigs
thyme
-
1
tsp
chopped rosemary
-
2
tbsp
apple cider vinegar
-
to taste
salt
-
to taste
pepper
Instructions
- Heat olive oil in a medium stockpot and cook the bacon until browned.
- Add onions and a pinch of salt, sauté until onions release liquid.
- Stir in celery and garlic, cooking until fragrant and tender.
- Add black-eyed peas, broth, thyme, and rosemary; bring to a boil then reduce to a simmer.
- Stir in collard greens and cook for 10-15 minutes to desired tenderness.
- Mix in vinegar and season with salt and pepper before serving.
Nutrition Facts (estimated)
Servings
4
Calories
370
Total fat
10g
Total carbohydrates
51g
Total protein
22g
Sodium
163mg
Cholesterol
11mg
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