Slow Cooker Black-Eyed Peas and Collard Greens
Slow cooker black-eyed peas and collard greens are perfectly seasoned with diced bacon and a variety of spices.
- Preparation:
- Cooking:
- Total:
- Serves: 6 persons
Ingredients
- 1pound dried black-eyed peas, sorted and rinsed
- 2pounds collard greens
- 8ounces bacon or ham, diced
- 1large onion, coarsely chopped
- 3cloves garlic , chopped
- 4cups low-sodium or unsalted chicken stock
- 3tablespoons tomato paste
- 2tablespoons cider vinegar
- 2large dried bay leaves
- ½teaspoon crushed red pepper flakes
- Kosher salt and black pepper to taste
Instructions
Step 1
Gather the ingredients.Step 2
Cut thick stems from the collards and slice the leaves into 1/2-inch crosswise ribbons (you can use the stems, if desired; cut into 1/4-inch crosswise pieces). In a large bowl or salad spinner, wash the collards with several changes of water until grit-free. Set aside.Step 3
Sauté the bacon in a large skillet over medium heat until cooked through but not crisp. Remove the bacon to paper towels to drain, leaving the fat behind.Step 4
Add the onion to the skillet and cook until soft and translucent, about 3 minutes.Step 5
Combine the bacon, onions, beans, garlic, chicken stock, tomato paste, vinegar, bay leaves, and red pepper flakes in a slow cooker. The liquid should cover the top of the beans (add more stock or water as needed).Step 6
Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 hours.Step 7
Add the collard ribbons and the stems, if using, to the slow cooker. Cover and continue to cook until the collards are tender, about 1 hour more.Step 8
Taste and adjust seasonings with salt and black pepper to taste, and serve.