Ingredients

The following ingredients have 4 Servings
  • 1 tsp of olive oil
  • 3 slices of nitrate free bacon (I used 40% less fat, chopped up)
  • 1 onion (finely diced)
  • 2 cloves of garlic (minced)
  • 2 celery stalks (finely diced)
  • 2 15 oz cans of black-eyed peas and the liquid they come in
  • 2 cups of low sodium chicken broth
  • 4 cups of collard (sliced into ribbons)
  • 2 sprigs of thyme
  • 1 tsp of chopped rosemary
  • 2 tbsp of apple cider vinegar
  • Salt and pepper to taste

Instruction

  • Heat olive oil in a medium stockpot over a medium low heat and then add bacon. Allow to cook for about five minutes or until the bacon is browned.
  • Add in the onions and a pinch of salt, sauté for about 3 minutes or until the onions begin to release some of their liquid.
  • Next, add in the celery and garlic. Cook all the veggies for another five minutes or until they are fragrant and tender.
  • Add black eyed peas, broth, thyme, and rosemary to the pot. Turn the heat to high and bring to a boil; then reduce to a simmer.
  • Once simmering, stir in your greens. Cook for another ten to fifteen minutes (depending on how tender you like your greens).
  • Stir in vinegar and season with salt and pepper. Enjoy!
  • Makes 5 cups 4 1&1/4 cup servings