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Author Notes: A big Southern supper in one bowl. —Katherine Hysmith
Serves 4 to 6
- 1/2 pound dried black eyed peas, soaked overnight and rinsed
- 2 tablespoons olive oil or bacon drippings
- 1/2 yellow onion, finely diced
- 2 cloves garlic, finely diced
- 1 bay leaf
- 1 pan of day-old cornbread
- 1/2 cup wild rice
- 1 1/2 cups water
- 1/2 tablespoon butter
- 4 to 6 collard leaves, rinsed, stems removed, and cut into thin strips
- salt and pepper to taste
- bacon, cooked until crispy and cut into strips
- hot sauce
- Make the black eyed peas: In a large pot, heat the oil or bacon drippings. Add the onion, garlic, and bay and cook until the onions are translucent. Add the soaked and rinsed peas and stir to incorporate. Top with 5 cups of water and bring the mixture to a boil. Reduce the heat to a simmer, cover, and let the peas cook until they are tender – about 45 minutes to 1 hour. Salt and pepper to taste. Set aside until ready to use.
- Make the corbread biscotti: Heat the oven to 300 degrees. Slice the cornbread into 1-inch strips and evenly onto a sheet pan. Bake in the middle of the oven for 20 minutes, flip the biscotti, and bake for an additional 20 minutes or until both sides are crisp and slightly golden brown. Let the pan rest on the counter – the cornbread biscotti will harden more as they cool – until ready to serve.
- Make the collards and rice: In a small pot, combine the rice, water, and butter and bring to a boil. Turn the heat down to medium and allow to cook for 10 minutes. Add the collard strips and stir to combine. Continue to cook, lowering the heat if necessary, until the rice and collards are tender – about 5 to 7 minutes. Fluff with a fork and set aside until ready to use.
- Assemble and serve: Fill the bottom of a shallow bowl with the warm rice and collards mixture. Ladle on a few spoonfuls of peas and some extra cooking liquid. Top with cooked, crispy bacon strips and a cornbread biscotti. Serve with additional black pepper and hot sauce on the side.