This recipe came to me from Front Door Organics, where I get my produce delivered to my front door weekly, love it! This was a great recipe, smokey as promised and the collards were lovely having braised for 40min. I usually don’t cook them this long, and they are usually much tougher, but with this recipe, they just melt!
- 1 bunch collard greens
- 5 slices turkey bacon
- 1 cup vegetable stock
- 1/2 cup chopped onion
- 2 cloves garlic
- 2tsp olive oil
- 1/2 tsp smoked paprika
- 1 cup black eyed peas
- dash of red wine vinegar
- remove thick stems from collards, slice into thin strips, and rinse
- chop bacon in 1 inch strips, cook over medium heat to render fat
- once bacon is cooked remove it from pan, leave fat and if using turkey bacon you will need to add oil and saute garlic and onion
- once onion is soft, add collards, stir to combine and cook until collards are bright green
- add 1/2 cup stock and bacon, cover and simmer for 20min, check stock level, add more if needed
- after 20min add beans, smoked paprika, and remainder of stock, cook for another 20min
- season with salt and pepper and serve with a splash of vinegar
