Greens & Things

12:00 AM, Dec 31, 2012   |    comments
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6 pieces Bacon
1/2 stick Butter
1 lb Carrots, peeled and sliced
2/3 lb Celery, sliced
2 lb Collard Greens, chopped
1 can Black Eyed Peas, drained
2 tbsp Garlic, granulated
1 tbsp Black Pepper
1 tbsp Kosher Salt
3 oz Water
3 oz Apple Cider Vinegar


In a stock pot, cook the bacon slowly, rendering as much grease as possible. Remove the bacon. Crumble the bacon once it has cooled. Melt the butter in the grease. Add the carrots and celery. Add half of the garlic, salt, and pepper. Cover. Cook on med-low heat for 15 minutes or until vegetables are al dente. Add the greens, water, and vinegar. Cover. Cook on medium heat for 20 minutes, stirring frequently. (Be careful of the steam.) Add the black eyed peas, crumbled bacon and the remaining seasonings. Cover. Cook on low heat until desired consistency is reached.

Presented by: Sweet P's Barbecue

Date Aired: December 31, 2012

Sweet P's Barbecue

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