Skillet Greens and Black-Eyed Peas
Serves: 5 cups
  • 3 cups water
  • 1 cup dried black-eyed peas, sorted and rinsed
  • 1 pound thick-cut bacon, diced
  • 1 medium yellow onion, diced (about 8 ounces)
  • 3 garlic cloves, minced
  • 1 bunch collard greens (about 2¼ pounds), stemmed and sliced ¾ inch thick
  • ¼ cup apple cider vinegar
  • 1 teaspoon kosher salt
  • 1 teaspoon ground red pepper
  1. In a medium saucepan, bring 3 cups water to a boil. Add peas. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Drain.
  2. Heat a 10-inch cast-iron skillet over medium heat. Add bacon, onion, and garlic. Cook, stirring often, until bacon has browned, about 15 minutes.
  3. To skillet, gradually add greens in handfuls, cooking until wilted before adding more. Add peas, vinegar, salt, and red pepper. Stir until well combined. Reduce heat to medium-low; cook, stirring often, until greens and peas are tender, about 30 minutes. Serve immediately.
To save time, swap dried beans for 1 (15-ounce) can black-eyed peas, drained and rinsed. Add to skillet in step 3, and cook as directed.
Recipe by Southern Cast Iron at