This is how I made some Collard Greens, Black Eyes Peas, served with Corn Bread (which I cheat with by just making it with Jiffy Corn Muffin Mix).
Collards:
1 large bunch of collard greens (rinsed in cold water and remove hard stems)
Bacon Grease (cook 3 pcs of bacon, reserve half of the grease, the other half will be for the black eyed peas)
Red Pepper Flakes
Salt
Worcestershire Sauce (a dash or two)
Water
Cut the Collards into pieces (roughly the size of spinach leaves)
So like above cook the bacon in a large pot and reserve half the grease
Remove for the bacon, but save it for the peas
Add Collards
Quickly cover with water (enough so they are just enough covered)
Add pepper and salt and worcestershire
Cook for 45 minutes to an hour until tender
Drain slightly and serve
Peas
1 quarter onion or a small one diced
1 Celery Stalk diced
1 Can of Black Eyed Peas
Bacon Grease
Bacon
Goya Adobo (to your taste)
Hot Sauce (a dash or two)
Half Can of Water
Pour half the grease from the collards into a small pot
Cook the onion and celery in this until tender, do not put the heat on too high!
Add the peas, add the water
Add the Adobo, add the hot sauce
Stir and simmer for 30 minutes (or until the water cooks off a bit)
Crumble Bacon and Add
Somewhere in between make to corn bread
Walla, Southern Cooking, the best a white girl from jersey can do, which I don’t think is half bad!
