Recipe: Black-Eyed Peas and Collards

DIRECTIONS

• Soak the black-eyed peas overnight in 4 cups of water.

• Heat olive oil in a large saucepan on medium heat. Add the onion, garlic, bacon, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onions are translucent and the bacon is starting to be crispy.

• Drain black-eyed peas and add to saucepan. Cover peas with just enough water to submerge them and turn heat to medium-low. Cooking time will vary, from 30 minutes to 2 hours, depending on the peas. Peas are done when you can easily squish them on the countertop with the back of a spoon. Check on them every half hour or so, and if water becomes low, add more to cover peas.

• Wash collards thoroughly and cut out the tough central stems. Chop leaves into bite-sized pieces or tear by hand into small pieces.

• Once peas are cooked, drain water and put peas back in pan. Add collards to the pot and cover with lid; continue cooking on medium-low. Stir in 1 teaspoon salt and some freshly ground pepper. Cover and let sit for 10 to 15 minutes. Once collards are tender, turn off heat. Add onion and bacon mixture to serve.

• Serve dish over rice or with some toast or flatbread.