New Year Greens and Black Eyed Beans

New Year Greens and Black Eyed Beans

  • Servings: 12
  • Difficulty: easy
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New Year Greens and Black Eyed Beans
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I am a sucker for collard and mustard greens. If I see them on any menu they will be ordered. To me the best greens are cooked to death and super tender with zero give or tooth to them. I also like them mostly savory and salty with a touch of acid. I am not a fan of drowning them in vinegar pepper sauce.

For Christmas I was in charge of cooking a Thanksgiving like menu given some of our family didn’t get to enjoy a traditional Thanksgiving. I cooked a spatchcocked turkey, mashed potatoes, green bean casserole, and needed a green. I have been doing a lot of Brussels sprouts lately and they are great but my Mom lives about 30 minutes away and by the time I get over there they change their texture so I decided to depart and try something else. I landed on Collard Greens. I figured we are so close to New Years that I would do an extra lucky side that combined collards and black eyed peas. Only my Mom and I are avid collard fans but everyone raved about them.

The trick here in my opinion is cooking them to death. Drop them in a slow cooker and walk away for 3-4 hours. Depending upon your palate you can adjust the acid vs salt but here is how I made mine.

Ingredients:
6 bunches of collard greens
4 carrots (diced)
1 onion (diced)
1-2 cans of black eyed peas
3 cups of chicken stock
1/4 cup of white vinegar or apple cider vinegar
1 ham steak (diced)
Kosher Salt and Black Pepper
1 tbs of Red Pepper Flakes

Directions:
1. Dice your carrots and onion. Remove the spine from your greens and then lay them on top of each other and chop them into ribbons like you would do to make tortilla strips.

2. Put everything in a slow cooker and turn on high for 3-4 hours. Taste and adjust your seasoning. Tabasco is great on them but not for a crowd.

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