Prep Time: 5 mins | Cook Time: 1 hr | Total Time: 1 hr 5 mins | Yield: 6 to 8 Servings
This traditional dish is perfect for any occasion! Made with simple ingredients, you can enjoy this in just about an hour!
Ingredients:
4 c collard greens, stems removed and thinly sliced
1 small onion, chopped
4-5 slices of bacon (I use thick-cut)
2 cans of black-eyed peas, rinsed and drained
2 c shredded cheddar cheese, divided
1/8 tsp cayenne (optional)
2 cloves garlic, minced
3 cups low-sodium chicken broth (plus extra for a casserole, if needed)
1/4 tsp black pepper
1 1/2 c brown rice
1/4 c sliced green onions
1/2 tsp salt
Directions:
Place a large skillet on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Move the bacon to a clean plate with paper towels to drain the fat. Crumble them.
In the same skillet, add the sliced onion and sauté for a few minutes just until soft. Add garlic and sauté for about a minute or until aromatic. Toss in the rice, salt, cayenne, and pepper.
Add the chicken broth and scrape the bottom of the skillet to get the browned bits. Stir again until well blended and allow the mixture to boil.
Cover the skillet with the lid, then turn the heat down to low. Cook for 2 more minutes.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch casserole dish.
Stir in the collard greens into the skillet. Cover and remove from the heat. Transfer into a large mixing bowl together with the black-eyed peas and 1 cup of cheddar cheese. Stir everything to combine.
Move the mixture into the greased casserole dish and spread it evenly.
Place the casserole dish in the preheated oven and bake for about 20 minutes.
Sprinkle more cheddar cheese on top and bake for additional 5 minutes. Remove from the oven.
Sprinkle the rest of the crumbled bacon and green onions on top.
Serve and enjoy!
Nutrition Facts:
Amount Per Serving: CALORIES: 563 | TOTAL FAT: 24g | SATURATED FAT: 11g | CHOLESTEROL: 52mg | SODIUM: 970mg | FIBER: 8g | SUGAR: 1g | PROTEIN: 26g
Ingredients
- 4 c collard greens, stems removed and thinly sliced
- 1 small onion, chopped
- 4-5 slices of bacon (I use thick-cut)
- 2 cans of black-eyed peas, rinsed and drained
- 2 c shredded cheddar cheese, divided
- 1/8 tsp cayenne (optional)
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth (plus extra for a casserole, if needed)
- 1/4 tsp black pepper
- 1 1/2 c brown rice
- 1/4 c sliced green onions
- 1/2 tsp salt
Instructions
Place a large skillet on the stove and turn the heat to medium. Add the bacon, then cook for a few minutes until crispy. Move the bacon to a clean plate with paper towels to drain the fat. Crumble them.
In the same skillet, add the sliced onion and sauté for a few minutes just until soft. Add garlic and sauté for about a minute or until aromatic. Toss in the rice, salt, cayenne, and pepper.
Add the chicken broth and scrape the bottom of the skillet to get the browned bits. Stir again until well blended and allow the mixture to boil.
Cover the skillet with the lid, then turn the heat down to low. Cook for 2 more minutes.
Prepare the oven and preheat it to 175 degrees C or 350 degrees F.
Apply cooking spray to the inside of a 9×13-inch casserole dish.
Stir in the collard greens into the skillet. Cover and remove from the heat. Transfer into a large mixing bowl together with the black-eyed peas and 1 cup of cheddar cheese. Stir everything to combine.
Move the mixture into the greased casserole dish and spread it evenly.
Place the casserole dish in the preheated oven and bake for about 20 minutes.
Sprinkle more cheddar cheese on top and bake for additional 5 minutes. Remove from the oven.
Sprinkle the rest of the crumbled bacon and green onions on top.
Serve and enjoy!
