Skillet Greens and Black-Eyed Peas


Our vintage Birmingham stove & range skillet traveled to North Carolina to spend the holidays with Biscuits & Such blogger Elena Rosemond-Hoerr. Read about her holiday traditions here and try her Skillet Greens and Black-Eyed Peas recipe. A classic mash-up of pork, greens, and black-eyed peas make this the perfect dish to serve on New Year’s Day. 

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.


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