Black-Eyed Peas and Greens
It may not sound like much, but when we got into the kitchen, this classic Southern dish won over the skeptics.
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 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.