Collard Greens And Black-Eyed Peas

• 4 cups black-eyed peas
• 1/2 lb bacon, diced
• olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 4 stalks celery, chopped
• 2 quarts chicken stock
• 1 quart water
• 1/4 tsp cayenne pepper
• Salt & pepper
• 2 bunches collard greens rinsed, stems removed, rolled and thinly sliced

1. 1. Soak black-eyed peas in water overnight. Drain and rinse.
2. 2. Sautee bacon over medium high heat until rendered. Remove bacon pieces.
3. 3. Add onion, celery and garlic and sautee until golden brown (add olive oil if too dry.)
4. 4. Add peas, chicken stock, water, cayenne and salt and pepper and simmer until beans tender (40 minutes).
5. 5. Add collard greens and bacon and simmer until collard greens are tender (10 to 15 minutes).

blackeyed peas, bacon, olive oil, onions, garlic, stalks celery, chicken stock, water, cayenne pepper, salt, collard greens

Taken from www.epicurious.com/recipes/member/views/collard-greens-and-black-eyed-peas-50038748 (may not work)