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!
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- 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.
- When the bacon has cooled, rough chop it and set aside.
- 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.
- Add the minced garlic and red pepper flakes to the pan and stir for another minute until fragrant.
- 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.
- Add in the beans and vinegar and allow to simmer another minute or two until warmed through.
- Taste and adjust seasonings as desired.
- Serve a scoop of the chicken mixture over cooked rice, with a sprinkling of cheddar cheese and a sprinkling of the chopped bacon.