- 2 1/2 cups chicken stock or low-sodium broth
- 2 chipotles in adobo sauce
- 1 small Spanish onion, halved
- 2 1/2 pounds collard greens, ribs discarded and leaves chopped
- One 15-ounce can black-eyed peas, drained and rinsed
- 2 tablespoons white wine vinegar
- In a large saucepan or stockpot, combine 1 1/2 cups of the stock with the chipotles, onion and a generous pinch each of salt and pepper and bring to a boil. Add the collards in large handfuls, letting each batch wilt slightly before adding more.
- Cover and cook over moderate heat, stirring occasionally, until the collards are just tender, about 25 minutes. Uncover and cook, stirring occasionally, until the broth is slightly reduced, about 7 minutes; discard the chipotles and the onion.
- Meanwhile, in a small saucepan, combine the black-eyed peas with the remaining 1 cup of stock and bring to a boil. Simmer over moderate heat for 8 minutes; season with salt and pepper. Using a slotted spoon, add the black-eyed peas to the collards; reserve the bean broth for another use. Add the vinegar to the collard greens and season with salt and pepper.
The cooked collard greens and black-eyed peas in their broth can be refrigerated separately for up to 2 days. Reheat both dishes gently before continuing with the recipe.