Macaroni With Greens, Bacon, and Black-Eyed Peas

"Cook's Illustrated"
 
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Ready In:
1hr 45mins
Ingredients:
8
Serves:
4
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ingredients

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directions

  • Bring 2 quarts water to a boil in a large pot; add in 1 ½ teaspoons salt and the greens; stir until wilted.
  • Cover and cook until the greens are just tender, about 7 minutes; drain in a colander.
  • Rinse the pot with cold water to cool, then refill with cold water.
  • Dump the greens into the cold water to stop the cooking process.
  • Gather a handful of greens, lift out of the water, and squeeze until only droplets fall from them.
  • Repeat with the remaining greens; roughly cut the greens.
  • Fry bacon in a saute pan over med-low heat until crisp, 4-5 minutes.
  • Remove bacon with a slotted spoon; set aside.
  • If necessary, add oil to the bacon drippings to bring up to 2 tablespoons.
  • Add in onion; saute until softened, about 4 minutes.
  • Add in garlic; saute until fragrant, about 1 minute.
  • Add in greens; saute to coat with oil.
  • Add in ½ cup chicken stock; cover and cook over med-high heat, adding more stock during cooking, if necessary, until the greens are tender and juicy and most of the stock has been absorbed, about 5 minutes.
  • Stir in the beans and remaining stock; bring to a simmer; cover and simmer to blend flavors, about 5 minutes; taste and adjust seasonings.
  • Meanwhile, bring 4 quarts water to a boil in a big pot; add 1 tablespoon salt and pasta to the boiling water; cook until al dente.
  • Drain the pasta and return it to the cooking pot; stir in the beans and greens.
  • Divide among 4 pasta bowls; serve immediately.

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Reviews

  1. This is a PERFECT method for cooking greens, works every time! We enjoy this meal with pintos instead of black eye peas. We eat it about once a week in the winter. You can also used diced country ham or fat back if you don't have bacon, or even plain old ham. Mmmm!
     
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