Ingredients

4 cups black-eyed peas

1/2 lb bacon, diced

olive oil

2 large onions, chopped

4 cloves garlic, minced

4 stalks celery, chopped

2 quarts chicken stock

1 quart water

1/4 tsp cayenne pepper

Salt & pepper

2 bunches collard greens rinsed, stems removed, rolled and thinly sliced

Preparation

  1. Soak black-eyed peas in water overnight. Drain and rinse.
  2. Sautee bacon over medium high heat until rendered. Remove bacon pieces.
  3. Add onion, celery and garlic and sautee until golden brown (add olive oil if too dry.)
  4. Add peas, chicken stock, water, cayenne and salt and pepper and simmer until beans tender (40 minutes).
  5. Add collard greens and bacon and simmer until collard greens are tender (10 to 15 minutes).