Recipes Collard Greens with Black-Eyed Peas 5.0 (5,822) 1 Review 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 By Bobby Flay Bobby Flay Instagram A chef and restaurateur, Robert William Flay is best known for his reality television appearances. Bobby Flay owns and operates several restaurants and franchises, including Bobby's Burger Palace, Bobby's Burgers, and Amalfi.His culinary identity was discovered while working as a cook at Joe Allen's in the theatre district at the age of 17. His father, who was a partner in the restaurant, had arranged the job for him. Bobby's talents impressed Joe Allen so much that he paid the young cook's tuition to The French Culinary Institute after a short time. With his debut on Food Network in 1994, Bobby has been bringing cooking tips and information about American regional cuisine to a national audience ever since. Food & Wine's Editorial Guidelines Updated on April 30, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Michael Crook Active Time: 30 mins Total Time: 1 hrs 15 mins Yield: 6 Ingredients 2 1/2 cups chicken stock or low-sodium broth 2 chipotles in adobo sauce 1 small Spanish onion, halved Salt Pepper 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 Directions 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. 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. Rate it Print