Black eyed peas and greens

Don't crush the peas - stir gently.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook bacon in Dutch oven over medium heat until crisp, 5 to 7 minutes. Transfer bacon to paper towel lined plate; set aside.

Step 2

Remove all but 2 tablespoons bacon fat from pot. Add onion and salt and cook, stirring frequently, until golden brown, about 10 minutes. Add garlic, cumin, pepper, and pepper flakes and cook until fragrant, about 30 seconds.

Step 3

Add tomatoes and their juice. Stir in broth and bring to boil. Add greens and cover, and reduce heat to a medium low. Simmer until greens are tender, about 15 minutes.

Step 4

Add black-eyed peas to pot and cook, covered, stirring occasionally, until greens are silky and completely tender, about 15 minutes. Remove lid, increase heat to medium high, and cook until liquid is reduced by 1/4, about 5 minutes. Stir in vinegar and sugar. Top with reserved bacon. Serve.