- 1 cup dried black-eyed peas
- 1 tbsp butter
- 1 large onion, finely chopped
- 3 cloves garlic, finely chopped
- 3 strips bacon, cut into small pieces (optional)
- 1 bay leaf
- 1 large bunch of greens (collards, kale, swiss chard, etc)
- salt and pepper
1. Soak the black-eyed peas overnight by placing them in a bowl and covering them with water.
2. Melt butter in a saucepan over medium heat. Add the onion, garlic, bacon (optional), and bay leaf. Stir occasionally, and cook until the onions are translucent.
3. Drain the peas that have been soaking overnight and rinse them well. Add to the saucepan and then add just enough fresh water to cover the peas. Lower heat to medium-low, and add a lid. Cook for 30 minutes to 2 hours. (Older peas will take longer to cook than newer peas. They are done when they can be easily squished between the countertop and the back of a spoon.) If the water boils off while cooking, add more.
4. While the peas are cooking, remove the central stems of the greens and discard. Tear or cut the leaves into bit sized pieces and wash thoroughly.
5. When the peas are cooked, add the chopped greens to the pot and add 1 tsp of salt and pepper to taste. Stir. Replace the lid and cook greens for approximately 10-15 minutes, or until tender.
6. Taste the peas and add more salt and pepper as needed. Serve over rice or with toast.
Adapted from Good and Cheap by Leanne Brown