Black-Eyed Peas and Greens

From Cook's Country | February/March 2013

Why this recipe works:

To speed up this Southern one-pot dish (traditionally served on New Year’s), we swapped dried legumes for a couple cans of black-eyed peas. A 15-minute head start on the stove gives the greens plenty of time to tenderize without turning the peas to mush. With no time to draw flavor out of a… read more

To speed up this Southern one-pot dish (traditionally served on New Year’s), we swapped dried legumes for a couple cans of black-eyed peas. A 15-minute head start on the stove gives the greens plenty of time to tenderize without turning the peas to mush. With no time to draw flavor out of a hambone, we rely on smoky bacon and savory chicken broth for a meaty backbone. Canned tomatoes, a handful of aromatics and spices, and a tablespoon each of vinegar and sugar balance the flavors and round out this hearty dish.

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Serves 6 to 8

Don’t crush the peas—stir gently.

Ingredients

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