-
1
Prepare the dried black eyed peas.
-
2
You can use canned if you wish but cooking your beans from scratch costs next to nothing and end up with better texture and flavor.
-
3
Bring a large pot of water to a boil.
-
4
Add the bay leaf, garlic cloves, beans and salt.
-
5
Bring back to the boil, reduce heat cover and simmer gently for about 30 minutes until the beans are done.
-
6
Drain and rinse with cold water to stop the cooking.
-
7
Drain, reserve cooking liquid, and discard bay leaf and garlic.
-
8
(Beans in liquid can be made in advance, cooled, covered, and refrigerated up to 5 days)
-
9
Blanch the collards.
-
10
In a saucepan bring 2 quarts of water to a boil.
-
11
Add the salt and greens, cover and cook for 6 to 7 minutes.
-
12
Drain in a colander, rinse with cold water to stop the cooking and allow to drain thoroughly.
-
13
In a large non-stick skillet cook the bacon until crisp.
-
14
Remove to drain on paper towels.
-
15
Discard all but two tablespoons of the bacon fat.
-
16
If there's not enough bacon fat left add enough vegetable oil to make about two tablespoons.
-
17
Heat the skillet over medium-high heat.
-
18
Add the onions and garlic and cook until the onion is becoming translucent.
-
19
Add the greens and toss to coat with the bacon fat.
-
20
Add the stock, cover and simmer for 4 or 5 minutes until the liquid has been absorbed.
-
21
Add some of the cooking liquid from the beans if the green dry out too quickly.
-
22
Add the black eyed peas (or other beans) and toss until heated through.
-
23
Add the vinegar and toss.
-
24
Taste and adjust seasonings if needed.
-
25
Serve warm topped with the crispy bacon.
