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
Author: Elena Rosemond-Hoerr
Serves: 5 cups
Ingredients
- 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
Instructions
- In a medium saucepan, bring 3 cups water to a boil. Add peas. Cover, reduce heat, and simmer, stirring occasionally, for 1 hour. Drain.
- 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.
- 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.
Notes
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.
Find more stories and recipes from Elena at biscuitsandsuch.com.
