- 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
How to make this recipe
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.