Description
This Southern New Year’s Day Dinner Skillet brings bacon, greens, and black-eyed peas together for good luck and delicious comfort.
Ingredients
Scale
Main Skillet
- 5 slices bacon
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1 bunch collard greens, stems removed, rolled tightly, thinly sliced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup low-sodium chicken broth
- 1 (14.5-oz) can black-eyed peas, rinsed and drained
- 1 1/2 cups cooked chicken breast, chopped
- 1 tablespoon white wine vinegar
For Serving
- Cooked brown rice
- Shredded cheddar cheese
- Sliced green onions
Instructions
- Cook the bacon: In a large skillet, cook bacon over medium heat until crispy. Remove and crumble; leave 1–2 tablespoons of drippings in the pan.
- Sauté aromatics: Add onion and cook until soft, 3–4 minutes. Add garlic and red pepper flakes; cook 30 seconds.
- Cook the collard greens: Add collards, salt, and pepper. Toss to coat with aromatics. Pour in chicken broth and cook until greens soften, about 10 minutes.
- Build the skillet: Add black-eyed peas and cooked chicken. Stir well.
- Season: Add white wine vinegar and crumble in the cooked bacon.
- Serve: Spoon over brown rice and top with cheddar cheese and sliced green onions.
Notes
You can substitute kale or mustard greens for collard greens.
Smoked chicken or turkey works beautifully for richer flavor.
Add more broth if you prefer a saucier skillet meal.
Vinegar brightens the dish—don’t skip it.