BBQ Sides: Collard Greens & Black-Eyed Peas?

[Brontoburger]

My wife and I recently came back from a trip to Florida with a love for collard greens. Neither of us had ever had them before and now we can't get enough.

We went to the Ravenous Pig in Winter Park for lunch one day and greens came as a side with my pulled pork, along with black-eyed peas. Not really a big fan of cooked leaves, but I figured what the hell, I'm in the deep south at a fairly highly regarded restaurant so they should know what they're doing. It was great. Got back home and it's become my wife's signature dish. Anyone have a favorite recipe for collards or black-eyed peas that they'd like to share?

 

[mjpmap]

I like to mix collards with other greens like turnip, mustard, and virtually any other green leaf. Boil them down with smoked neckbones, onion & garlic. Sometimes add chopped turnips for texture. I like adding frank's to them on my plate. Have also seen others add the brine from bread & butter pickles on the plate.

 

[cheez59]

We cook collards a lot in the fall. Recipe is very simple. Chop the greens a little. Boil them with your favorite bacon cut up into them. Salt to taste and add about 1/2 cup of sugar to a big pot of greens. Cook until tender. I eat mine in a bowl and pour pickled jalapeño juice or some other hot pepper sauce on them.

 

[cowgirl]

I seem to add the same things to both collards and black eyed peas.
Sautee onions, garlic, green peppers in bacon drippings then add (soaked) peas or greens, chicken stock to cover, smoked hocks or pork jowl.
Also I like to add either a couple of cayenne peppers or red pepper flakes to taste. Let the peas or greens simmer til tender then salt and pepper to taste. Add butter to taste too (optional)
Serve both with a skillet of unsweetened jalapeno corn bread.

 

[Brontoburger]

Hmmmm.......pickle juice and jalapeno juice. That sounds interesting. Mrs. Bronto loves her heat. She puts asian chili garlic sauce in hers. Sometimes a little too much for my taste but it really does give it a kick.

 

[joemat]

We tried several recipes and like this one.

http://www.foodandwine.com/recipes/cider-braised-collards-with-ham

Use smoked ham hocks. We also use packages of frozen collards from restaurant depot.

 

[cholloway]

A hot pepper/vinegar mix is a MUST on greens & black eyed peas.
GLORY brand canned greens is a staple in my pantry. I prefer the mixed greens also.

 

[Happy Hapgood]

Welcome to true Soul Food. A little fresh garlic and chicken broth for the greens and salt bacon for the peas. Cornbread is a must.

 

[dport7]

Good info you all are giving us, I have a garden full of it. Now I can try them.

 

[Happy Hapgood]

A hot pepper/vinegar mix is a MUST on greens & black eyed peas.
GLORY brand canned greens is a staple in my pantry. I prefer the mixed greens also.

Yes indeed. Any can with Glory on it is almost as good as home made. Can't beat the garden.

 

[cheez59]

Yes indeed. Any can with Glory on it is almost as good as home made. Can't beat the garden.

Margaret Holmes is right in there too.

 

[cholloway]

Margaret Holmes is right in there too.

Oh yeah... I keep several cans of her Tomatoes, Okra & Corn on hand also.
Very good with some pulled pork mixed in with 'em and a chunk of cornbread.
(i'm gettin' hungry again)

 

[Saiko]

A hot pepper/vinegar mix is a MUST on greens & black eyed peas.

Agreed. I don't know if there is a restaurant in Georgia that serves collard greens without a vinegar pepper sauce available. I smother my greens in it. It's also my favorite side dish with ribs.