Collard Greens with Black-Eyed Peas

1. 1

   In a large saucepan or stockpot, combine 1 1/2 cups of the stock with the chipotles, onion and a generous pinch each of salt and pepper and bring to a boil.

2. 2

   Add the collards in large handfuls, letting each batch wilt slightly before adding more.

3. 3

   Cover and cook over moderate heat, stirring occasionally, until the collards are just tender, about 25 minutes.

4. 4

   Uncover and cook, stirring occasionally, until the broth is slightly reduced, about 7 minutes; discard the chipotles and the onion.

5. 5

   Meanwhile, in a small saucepan, combine the black-eyed peas with the remaining 1 cup of stock and bring to a boil.

6. 6

   Simmer over moderate heat for 8 minutes; season with salt and pepper.

7. 7

   Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use.

8. 8

   Add the vinegar to the collard greens and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.