Black-Eyed Peas & Collard Greens

A Covid meal sent to me by my favorite chef on the planet, Chris Varteressian. In college he would make me fresh ginger tea when I was sick, let me try his latest brews he had fermenting, and educate me on various food histories and techniques. Not to mention he whips up the greatest Texas Longhorn tailgate meals. A great person that got me into cooking. I cook this once a month at least and freeze leftovers. Makes for an easy healthy weeknight meal when you can't cook.

Ingredients

• 1 lb dried black-eyed peas (or 3 cans, drained)
• 1/2 lb bacon
• 1/2 yellow or sweet onion, diced
• 2 large carrots, diced
• 2–3 celery stalks, diced
• 1 bunch collard greens
• 2 cloves garlic, minced
• 4 cups chicken stock
• 1 bouquet garni (thyme & oregano)
• 1 tbsp brown sugar
• 1 tbsp Worcestershire sauce
• Sherry vinegar or cider vinegar, to taste
• 1 tbsp olive oil
• Salt and pepper to taste

Mise en Place

• Soak peas overnight in water (or simmer 1 hour and let sit). If using canned, drain and skip this step.
• Dice onion, carrots, and celery (mirepoix)
• Strip collard greens from stems, stack and slice into ~1/2-inch strips
• Mince garlic
• Cook bacon at 400°F, chop once done, reserve the fat

Instructions

1. Drain soaked peas. Add to a pot with stock and bouquet garni. Simmer until almost cooked through, about 45 minutes. If using canned, skip this step.
2. Cook bacon in a 400°F oven. Chop and set aside, reserve the fat.
3. In a Dutch oven, add olive oil. Sauté mirepoix about 5 minutes. Add garlic, cook 30 seconds. Add collard greens and cook down slightly.
4. Add the peas and their broth into the pot with the vegetables.
5. Ten minutes before you're done, add the bacon and reserved fat, brown sugar, Worcestershire, and vinegar. Stir, taste, and adjust seasoning.
6. Serve with cornbread.

Notes

• The vinegar is important. Start with a splash, taste, and add more. It brightens the whole thing.
• This freezes well. Make a full pot and you've got several weeknight meals ready to go.
• If you want it more like a soup, pull back on simmering time and leave more broth. If you want it thick and stew-like, let it cook down longer uncovered at the end.

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