Ingredients:
- 4 slices thick-cut bacon, cut into ½-inch pieces
- 1 cup chopped white onion
- 2 cloves garlic, minced
- 1 (16-ounce) bag pre-washed turnip greens
- 1/4 cup canned diced tomatoes
- 1 cup chicken broth
- 2 cups cooked Camellia Brand Blackeye Peas (about 1 cup dried peas, cooked according to package directions)
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/8 teaspoon ground red pepper (optional)
- Ground black pepper
- Pepper sauce and cornbread, to serve
Directions:
- In a large Dutch oven, cook bacon over medium-high heat until crispy and golden brown, 4 to 5 minutes per side. Using a slotted spoon, remove bacon, reserving drippings in pan, and let drain on paper towels.
- Reduce heat to medium, and add onion and garlic; cook until translucent and slightly golden brown, stirring frequently, 6 to 8 minutes.
- Add half of turnip greens, tomatoes, and broth; cook, stirring occasionally, until wilted, about 5 minutes. Add remaining greens once greens are wilted.
- Stir in cooked blackeye peas, vinegar, salt, black pepper, and red pepper, if using. Sprinkle with cooked bacon, and garnish with black pepper, if desired.
- Serve warm with pepper sauce and cornbread.
This recipe and image are courtesy of Taste of the South magazine.