• 3 slices bacon
  • 1/2 cup chopped onion
  • 2 cloves garlic, minced
  • 1 large bunch collards, stems removed, leaves rolled tightly together and thinly sliced (see notes)
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1 cup cooked field peas (see notes)
  • For serving: Hot sauce


  1. Cook bacon in a large pan over medium heat until cooked through, turning occasionally, about 8-10 minutes. (You can prep your collards and other ingredients while the bacon cooks.)
  2. Remove bacon and reserve, leaving bacon grease in the pan.
  3. Add onion to the pan and sauté for 4-5 minutes, until softened. Add garlic and cook for an additional 30 seconds.
  4. Add collards and cook until wilted down, about 3-4 minutes. Season with salt and pepper.
  5. Add cooked field peas to the pan and stir until well combined and heated through.
  6. Serve the greens and beans hot with reserved crumbled bacon and hot sauce on top, if using.

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