Southern New Year's Day Skillet Dinner

Ingredients

• 5 slices bacon
  
  
• 1 small onion, chopped
  
  
• 2 cloves garlic, minced
  
  
• 1/4 teaspoon red pepper flakes
  
  
• 1 bunch collard greens, stem removed, rolled tightly and thinly sliced
  
  
• 1/4 teaspoon salt
  
  
• 1/4 teaspoon black pepper
  
  
• 1/4 cup low-sodium chicken broth
  
  
• 1 14.5 oz can black-eyed peas, rinsed and drained
  
  
• 1 1/2 cups cooked chicken breast, chopped
  
  
• 1 tablespoon white wine vinegar
  
  

FOR SERVING:

• cooked brown rice, shredded cheddar cheese, sliced green onions
  
  

INSTRUCTIONS

[*]Heat a large sauté pan over medium heat and add bacon. Cook bacon until crispy, about 8-10 minutes, flipping as needed. Remove bacon, crumble and set aside.

[*]Drain all but 2 tablespoons of the bacon grease from the pan. Add onions to the pan and sauté in the bacon grease over medium heat for 4-5 minutes, until tender.

[*]Add garlic and red pepper flakes and sauté for another 30 seconds.

[*]Stir in collards greens and season with salt and pepper.

[*]Add chicken broth and sauté until the liquid is mostly evaporated, 2-3 minutes.

[*]Stir in black-eyed peas and cooked chicken. Cook 1-2 minutes, until heated through.

[*]Add white wine vinegar, taste and adjust seasoning.

[*]Serve over brown rice and top with reserved crumbled bacon. Top with cheddar cheese and green onions, if desired.