Black-Eyed Peas and Greens
From Cook's Country
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.
Serves 6 to 8
Don’t crush the peas—stir gently.
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