6 slices of reduced sodium turkey bacon, cut into 1/2-inch pieces
1 onion, halved and sliced thin
1/2 teaspoon of salt
4 garlic cloves, minced
1/2 teaspoon ground cumin
1/2 teaspoon pepper
1/4 teaspoon red pepper flakes
1 (14.5-ounce) can diced tomatoes with no salt added
1 1/2 cups low-sodium chicken broth
1 lb. collards greens, stemmed and chopped
2 (15.5-ounce) cans of black-eyed peas no salt, rinsed
1 tablespoon cider vinegar
- Cook turkey bacon in 5 quart pot over medium heat until crisp, 5 to 7 minutes.
- Add onion, salt, and cook, stirring frequently until golden brown, or about 3-4 minutes. Add garlic, cumin, pepper, and pepper flakes and cook until fragrant, about 30 seconds.
- Add tomatoes and their juice. Stir in broth and bring to boil. Add greens, cover, and reduce heat to medium-low. Simmer until greens are tender about 10 minutes.
- Add black-eyed peas to pot and cook, covered, stirring occasionally, until greens are silky and completely tender, about 10 minutes. Remove lid, increase heat to medium-high, and cook until liquid is reduced by one-fourth, about five minutes. Stir in vinegar. Serve.
Recipe modified by CHOICES Nutrition Education Program
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