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Black-Eyed Pea and Collard Greens Skillet

Black-eyed pea and collard greens skillet brings tender greens and creamy peas together in a 12-inch skillet with crisp bacon, garlic, and a splash of apple cider vinegar. It’s a Southern-inspired side dish with a savory broth and a gentle kick of crushed red pepper.
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Prep Time 15 minutes
Cook Time 43 minutes
Total Time 58 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: Southern
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

  • 4 bacon slices, chopped
  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 cloves garlic minced
  • 0.25 tsp crushed red pepper
  • 1 bunch collard greens about 8 cups, stems removed and leaves chopped
  • 1 cup low-sodium chicken broth
  • 1 can (15 oz) black-eyed peas drained and rinsed
  • 0.25 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp apple cider vinegar

Equipment

  • 1 12-inch skillet

Method
 

  1. Cook the bacon in a 12-inch skillet over medium heat for 6 to 8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and pour off the drippings.
  3. Add the olive oil and onion to the skillet and cook over medium heat for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and crushed red pepper and cook for 30 seconds.
  5. Add the collard greens by handfuls, stirring until each addition wilts.
  6. Pour in the chicken broth, cover the skillet, and cook over medium-low heat for 18 to 25 minutes, stirring once or twice, until the collards are tender.
  7. Stir in the black-eyed peas, salt, and black pepper, cover, and cook for 5 minutes until the peas are heated through.
  8. Stir in the vinegar and cooked bacon.
  9. Serve.

Notes

For tender greens, add them by handfuls and let each addition wilt before adding the next. Refrigerate leftovers for up to 3–4 days; freeze for up to 3 months. For a pork-free variation, use smoked turkey in place of bacon.