Southern New Year's Day Skillet #SundayFunday

Welcome to #SundayFunday! Wendy from A Day In The Life on The Farm invited fellow bloggers to kick back, relax, and share something tasty and fun each weekend. "Sunday should be a Family Funday. Please join us in sharing recipes that will help you to enjoy your Sunday." If you're a blogger interested in joining us, just visit our Facebook group and request to join!

Today our #SundayFunday group is hosted by Sneha who invited us to "Ring In the New Year 2021 With Your Special Dish"!

This skillet is quick, easy, and very tasty and filling! It's easy to change it up and personalize it with different toppers (the bacon and a little shredded cheese was very yummy!) It incorporates collard greens and black eyed peas for all that (necessary) New Year's good luck. I think most of us are quite ready to wave goodbye to 2020 and hello to 2021, with hope, faith, and a whole lot of positive energy and thoughts for better days. Black eyed peas and some collard greens are here to help start us off right!

Look at all of these delicious New Year's Recipes we're sharing with you today!

Cheaters Collards and Ham from Sid's Sea Palm Cooking
Ham and Black-Eyed Pea Soup from Karen's Kitchen Stories
Lemon Poached Chicken and Leeks from Food Lust People Love
Malbari Style Beef Biryani With Cucumber Boondi Raita from Sneha's Recipe
Shrimp Chip Dip from A Day in the Life on the Farm
Southern New Year's Day Skillet from Making Miracles
Spicy Black-Eyed Pea Soup (Instant Pot) from Palatable Pastime

Southern New Year's Day Skillet

5 slices bacon
1 small onion, chopped
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
8-9 ounces collard greens, stems removed, rolled tightly and thinly sliced
1 teaspoon salt (more to taste)
1/2 teaspoon black pepper (more to taste)
1/2 teaspoon garlic powder
1 cup chicken broth
1 1/2 cups cooked chicken, chopped
1 teaspoon Frank's red hot sauce (more or less to taste)
1 14.5 oz can black-eyed peas, rinsed and drained
1 Tablespoon white wine vinegar
4 cups cooked rice
Shredded cheddar cheese

  1. In a large nonstick skillet, cook the bacon over medium, to medium-high heat until browned and crisped. Remove bacon to a paper towel to drain excess grease. Reserve grease in the pan.
  2. When the bacon has cooled, rough chop it and set aside.
  3. Add the onion to the skillet with the grease, stirring occasionally until it begins to brown and becomes tender (about 5-6 minutes). Adjust heat if they are cooking too quickly. 
  4. Add the minced garlic and red pepper flakes to the pan and stir for another minute until fragrant.
  5. Add in the collard greens, salt, pepper, garlic powder, chicken, hot sauce, and chicken broth. Stir gently and bring to a low simmer. Simmer about 10 minutes until the collards are wilting and become tender, and the liquid has mostly reduced.
  6. Add in the beans and vinegar and allow to simmer another minute or two until warmed through.
  7. Taste and adjust seasonings as desired.
  8. Serve a scoop of the chicken mixture over cooked rice, with a sprinkling of cheddar cheese and a sprinkling of the chopped bacon.
Recipe adapted from Family Food on the Table 


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