Ingredients

• 3 Tbsp olive oil
• 1 Tbsp garlic, minced (about 2 large cloves)
• 1 medium red onion (or yellow), chopped (about 1 cup)
• 12-16 ounces collard greens, fresh, rinsed, stems removed and chopped into bite-sized pieces
• 1 cup ham cooked chunks (or cooked bacon)
• 2 cups water (or broth)
• ½ tsp salt (more to taste)
• ½ tsp black pepper (more to taste)
• 31 ounces black eyed peas (with only salt added - 2 cans, 15.5 ounces each), drained
• 1/4 c. Cider vinegar

Directions

• 1. Preheat cast iron Dutch oven on medium for a couple minutes.
• 2. Add oil, garlic, and onion, stir, and cook 5 minutes.
• 3. Add collards and a pinch of red pepper flakes to pan, stir, and cover 5 minutes.
• 4. Add ham, salt, black pepper, and water or broth. Lower heat to simmer. Cover and cook for 25 minutes.
• 5. Add drained beans and cider vinegar and stir together. Cover and cook 10 minutes at least. (Or just turn heat to low and let it sit there awhile.)

Nutrition

Photos