Black-Eyed Peas with Collard Greens

Step 1

coat a large skillet with oil spray. Heat the skillet on medium heat. Add the bacon and cook until crisp, turning occasionally. When the bacon is cooked, place it on a plate with a paper towel to absorb the grease. When the bacon has cooled, crumble it into bite sized bits.

Step 2

drain excess grease from the skillet but leave a bit for flavor. Add the olive oil, heat on medium low. Add the onions, and sauté for about 5 minutes until they begin to soften. Add the bell pepper, and sauté for a few more minutes.

Step 3

to the skillet, along with the broth, honey and a pinch of salt. Stir to combine with the onions, and cover the skillet. Simmer on medium low heat for 10 minutes.

Step 4

to the skillet, along with the thyme, paprika and half of the crumbled bacon. Stir to combine with the greens. Cover, and simmer for another 10 minutes or so, until the greens are tender.

Step 5

the black-eyed peas and collard greens. Top each serving with some of the remaining bacon bits. Enjoy!