Collard Greens with Bacon and Black-Eyed Peas
About 50 leaves of fresh Collard Greens
4 slices of bacon
1/2 medium onion, chopped
3 cloves garlic, cut in slivers
1 teaspoon red pepper flakes (or more to taste)
1/3 cup chicken broth
1 can black-eyed peas, drained
salt/pepper to taste
Wash greens, remove ribs and tear into pieces. Fry bacon strips to crisp in large skillet (I use a large cast iron skillet). Drain bacon on paper towel and remove all but a teaspoon of bacon fat from skillet. Add chopped onion, slivered garlic and red pepper flakes to skillet and saute on low heat. Then add greens, stir and simmer for about 20 minutes. Add chicken broth, salt and pepper to taste, then cover and simmer for another 10 to 15 minutes. Remove lid and add drained black-eyed peas, stir and simmer a few minutes until peas are heated through. Chop up bacon and add to mixture.
