This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in adobo to give the dish a smoky flavor. Slideshow:  Recipes for Southern Comfort Food Sides 

Bobby Flay
May 2014

Gallery

© Michael Crook

Recipe Summary

active:
30 mins
total:
1 hr 15 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Make Ahead

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.