Black-Eyed Peas and Greens

This is a family favorite! Tried it when I was pregnant and trying to fit in a lot of greens for the iron. I use cider vinegar (don't have/can't find pepper vinegar) and local, natural bacon (not pumped full of water like commercial brands - it's more meaty and smoky). Have also subbed other greens as needed though they require more tweaking since they can be more bitter.

This recipe is ok. I do think more bacon and addtl seasonings would help. I also used collard greens because that is what the grocery store had. Not my favorite, but with some tweaking it is a solid recipe.

This was a very good black eyed peas & greens recipe. I made it for Christmas and New Year's Day, with a few changes. Instead of 2 slices of bacon, I used about 8 slices (half the pack?), left the bacon in the pan when I sauted the onions and cooked the greens. ALso, I added a pinch of sugar to take away the sometimes bitterness of the greens. I used mustard greens and added a couple dashes of hot sauce. Everyone enjoyed this version of the greens. The Christmas batch I made was too spicy since I didn't have pepper vinegar so I subbed 2 Tbs hot sauce. My brother and I loved it everyone else said it was too hot. So, don't substitute hot sauce for pepper vinegar! Or, if you do use hot sauce instead, don't use the full 2 tbs, ha ha. I would definately make it again.

Very tasty. Served for a New Year's Day supper, as many consider black-eyed peas a good-luck food for the new year. I added garlic powder and celery salt, and broth made from simmering a ham bone in place of the water. This added a little more depth to the broth. Served over rice, with a green salad. Easy, home-y, and quite tasty. Would definitely make again.