| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Prep: | 5 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 slices bacon, finely chopped
- 1 tablespoon vegetable oil
- 2 green bell peppers, chopped
- 1 small onion, chopped
- 1 1-pound bag frozen chopped collard greens, thawed and drained
- 1/4 teaspoon cayenne pepper
- Kosher salt
- 1 28-ounce can no-salt-added diced tomatoes
- 1 15-ounce can black-eyed peas (do not drain)
- 1 1/2 cups skim milk
- 1 1/2 cups quick grits
Instructions
- Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium high; add the bell peppers, onion, collard greens, cayenne and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes. Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes. Season with salt.
- Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil. Add the grits and cook, stirring, until thick, about 5 minutes. Serve the grits topped with the collard mixture.
Nutrition Facts
| Calories | 540 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 13 milligrams |
| Sodium | 580 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 10 grams |
| Protein | 21 grams |
| Calories | 540 calorie |
| Total Fat | 13 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 13 milligrams |
| Sodium | 580 milligrams |
| Carbohydrates | 86 grams |
| Dietary Fiber | 10 grams |
| Protein | 21 grams |
Reviews
Delicious. My family loved it. Used less green pepper, added a teaspoon of garlic, and added more bacon. So yummy.
Very easy and delicious
Very tasty and super easy to make. I was out of cayenne so it lacked that little flavor but still very good.
I felt like it was missing some flavor. I used white onion since the recipe didn’t specify yellow/red/white. I would probably double the cayenne or salt and cook the vegetable mixture 3 minutes longer. The black-eyed peas didn’t taste fully cooked. Don’t be fooled by the recipe time saying 30 minutes. I had to cook the grits separately which took about 20-25 minutes and used a tablespoon of butter. I spent about an hour total on this recipe. I greatly appreciated buying frozen collard greens. My husband wasn’t too much of a fan, but I’d make this recipe again because it’s great to incorporate vegetables into my diet.
Made this as my first food network dish and it was delicious! Had to sub canned collards, probably made it more soupy than original recipe. Might add more bacon next time, overall a keeper! Also great with toast, a very hearty meal.
My family loved this dish! I had lost the recipe which lead me to make an internet search for it. I am so glad I found it hear. It’s definitely a winner. Even my 7 year old says she like collard now because of this recipe.
We made this and added shrimp and it was absolutely delicious! It was just 2 of us the first night, and after our family saw the pics of our meal, 2 more people joined us for leftovers the next night. Will definitely make again.
This made our “family favorite” list tonight which is the highest rating received from all family members. This is so delicious for a cold evening. We were missing the South where we lived for 15 years and this dish was a wonderful combination of so many southern flavors. We will make this recipe again and again.