Black Eyed Peas & Collard Greens

🧂 Ingredients

• 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

Instructions

• 1 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.
• 2 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.
• 3 Next, add in the celery and garlic. Cook all the veggies for another five
  minutes or until they are fragrant and tender.
• 4 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.
• 5 Once simmering, stir in your greens. Cook for another ten to fifteen minutes
  (depending on how tender you like your greens).
• 6 Stir in vinegar and season with salt and pepper. Enjoy!
• 7 Makes 5 cups 4 1&1/4 cup servings

Nutrition Info