I hope everyone is having a wonderful Christmas season. My Christmas gatherings with friends and family are almost over and I plan to relax and enjoy Christmas at home with Greg and the kids.
I have started planning for my New Year’s Day meal and I have tested two new recipes that are fantastic. My first recipe, which I am sharing with you today, is a wonderful one-pot dish, Black-Eyed Peas and Greens. I started by combining everything on the stove-top. After the greens had cooked down a bit, I transferred everything to a crock-pot to cook for several hours. I prefer this method because my family likes their peas soft. This would require that I watch the pot on the stove for hours, which I don’t have time to do.
Black-Eyed Peas and Greens
- 4 slices smoked bacon
- 1 c. chopped onion
- 4 c. chicken broth
- 4 c. water
- 1 tsp. kosher salt
- ½ tsp. freshly ground black pepper
- ½ tsp. red pepper flakes, (or to taste)
- 2 lb. frozen black-eyed peas, thawed
- 1½ lb. fresh turnip greens, cleaned, trimmed and coarsely chopped
- 2 tbsp. pepper vinegar plus extra for serving, if desired.
- Cook bacon in Dutch oven until crisp. Remove bacon, reserving drippings in pan. Crumble bacon and set aside.
- Add onion to drippings and sauté for 4 minutes, stirring occasionally. Stir in broth, water, salt, black pepper, red pepper flakes, black-eyed peas, and turnip greens; bring to a boil.
- At this point you can transfer everything to a crock-pot and cook on low 4 to 6 hours or reduce heat and simmer for about 1½ hours or until the peas are tender, stirring occasionally.
- Stir in vinegar.
- Serve with extra pepper vinegar, if desired.
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