Braised Ribs with Black-Eyed Peas and Collard Greens

Name: Braised Ribs with Black-Eyed Peas and Collard Greens
Yield: Serves 6 to 8
Cuisine: US & Canada, American, Southern
Ingredients: 1 pound, dried black-eyed peas (about 2 2/3 cups), rinsed, picked over, and salt-soaked overnight or quick salt-soaked (see below); 2 pounds, boneless country-style pork ribs; 1/4 teaspoon, table salt, plus more for seasoning meat; 1 tablespoon, vegetable oil; 4 ounces, bacon (about 4 slices), cut into 1/4-inch pieces; 1 , medium red onion, minced; 1 large, celery rib, chopped fine; 6 , medium garlic cloves, minced or pressed through a garlic press (about 2 tablespoons); 3 1/2 cups, low-sodium chicken broth,; 1 cup, water; 1 small bunch, collard greens, stemmed and sliced thin crosswise; 2 , bay leaves

Main Courses
US & Canada
American
Southern
Meat
Pork

Black-eyed peas and collard greens are served as a simple Southern side dish; but wanting something more, we added braised ribs to build a complete, flavorful meal.

SERVES 6 to 8

Braised Ribs with Black-Eyed Peas and Collard Greens

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