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Black-Eyed Peas and Collard Greens Skillet

Black-eyed peas and collard greens skillet cooks tender greens and creamy peas in a savory bacon and chicken broth base. Finish it with apple cider vinegar and crisp crumbled bacon for a hearty Southern side dish.
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Prep Time 15 minutes
Cook Time 52 minutes
Total Time 1 hour 7 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 370
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 1 lb collard greens stems removed and leaves chopped
  • 1.5 cup chicken broth
  • 2 can (15 oz) black-eyed peas drained and rinsed
  • 1 tbsp apple cider vinegar
  • 0.25 tsp black pepper
  • 0.25 tsp kosher salt or to taste

Equipment

  • 1 12-inch deep skillet

Method
 

  1. Cook the bacon in a 12-inch deep skillet over medium heat for 6–8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a plate and leave about 1 tablespoon of drippings in the skillet.
  3. Add the onion and cook over medium heat for 4–5 minutes, stirring, until softened.
  4. Add the garlic and cook for 30 seconds.
  5. Add the collard greens in handfuls, stirring as they wilt.
  6. Pour in the chicken broth and bring it to a simmer.
  7. Cover the skillet, reduce the heat to medium-low, and simmer for 30–40 minutes, stirring occasionally, until the collards are tender.
  8. Stir in the black-eyed peas and simmer uncovered for 5 minutes, until heated through.
  9. Stir in the vinegar, black pepper, and salt, then crumble the bacon over the skillet and serve.

Notes

For the best texture, add the collard greens in handfuls and let each batch wilt before adding more. Refrigerate leftovers for 3–4 days; freezing is fine for up to 3 months.