Thick Sliced Hickory Smoked Uncured Bacon - Pork, water, sea salt, turbinado sugar, celery powder, cherry powder.

Organic Pastured-Raised Chicken Stock - Water, Pasture-raised Chicken Bones, Yellow Onion, Carrots, Celery, Parsley, Thyme, Black Peppercorn, Bay Leaves

Farmhouse Braised Black-Eyed Peas & Collard Greens

Serves 6–8 | Cozy, smoky, deeply Southern

This one-pot dish is everything we love about Texas comfort cooking—smoky bacon, creamy black-eyed peas, meltingly tender collards, and a slow-simmered broth that tastes like it cooked all afternoon (even if it didn’t). Serve it with cornbread, rice, or all by itself with a spoon.

Ingredients

From the bundle:

Beeler’s Pure Pork Thick-Sliced Hickory Smoked Bacon, 4–6 slices (about half the pack)

Farmhouse Kitchen Organic Pasture-Raised Chicken Stock, 1 quart

Sides Pea Farm’s Black-Eyed Peas, 1 lb (soaked overnight or quick-soaked)

1 bunch locally grown collard greens, washed and de-stemmed

Pantry items:

1 medium yellow onion, diced

3 garlic cloves, minced

1 bay leaf (optional)

1–2 tsp apple cider vinegar

Kosher salt & black pepper

Pinch of chili flakes or cayenne (optional)

Instructions
1. Prep the peas (if needed)

Overnight soak: Cover peas with water by 2 inches. Soak 8–12 hours, drain, and rinse.
Quick soak: Bring peas + water to a boil for 2 minutes, turn off heat, cover, and let rest 1 hour. Drain and rinse.

2. Cook the bacon

Cut 4–6 slices of bacon into 1-inch pieces.
Place in a Dutch oven or heavy pot over medium heat and cook until golden and crisp.
Remove bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.

3. Build the flavor base

To the bacon fat, add:

Diced onion

Garlic

Bay leaf

Cook 5–7 minutes until the onions are soft and fragrant.

4. Add the peas + broth

Stir in the drained black-eyed peas.
Pour in the full quart of Farmhouse Kitchen Chicken Stock.
Add 2 cups of water to ensure everything is submerged.

Bring to a simmer, then reduce heat to low.
Cover and cook for 35–45 minutes, until peas are just tender.

5. Add the collards

While the peas cook, stack the collard leaves, roll them tightly, and slice into ribbons.
Stir collards into the pot and continue simmering 25–30 minutes, until tender and silky.

6. Finish + season

Remove the bay leaf.

Stir in:

Cooked bacon

1–2 tsp apple cider vinegar

Salt and pepper to taste

Chili flakes (optional)

Taste and adjust seasoning—you want it savory, lightly smoky, and brightened by the vinegar.

7. Serve

Ladle into bowls and serve with:

Cornbread

Steamed rice

Crusty sourdough

A drizzle of hot sauce