Southern New Year's Day dinner skillet
Southern New Year’s Day dinner skillet incorporates many of the traditional good luck foods for a quick and easy one-pan meal with incredible flavor!
Yield: 4 servings
Ingredients
- 5 slices bacon
- 1 small onion, chopped
- 2 cloves garlic, minced
- ¼ teaspoon red pepper flakes
- 1 bunch collard greens, stem removed, rolled tightly and thinly sliced
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup low-sodium chicken broth
- 1 14.5 oz can black-eyed peas, rinsed and drained
- 1 ½ 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.
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Notes
Bacon: I prefer using thick-cut bacon (and I find it fits better in my pan), but any kind will do.
Collards: I julienne cut my collard greens, after they’ve been washed and trimmed, which is why they cook so quickly. (See picture above to see what I mean or check out my quick Southern collard greens post for more details and a how-to video.)
Chicken: You can use leftover roast chicken or a rotisserie chicken for this recipe. Or you can substitute ham if you have some. You could also skip the chicken, but I like that it adds some heft and protein.
Cheese: Feel free to add some shredded cheddar cheese when serving if you want a cheesy element to the dish.
Serving: We love this served over steamed rice (white or brown) for a full meal. You could also serve it with some cornbread.
Leftovers: Once cooled, leftovers can be stored in the refrigerator in a covered container for up to 4-5 days. Reheat in the microwave until hot.
Video
Nutrition
Calories: 328kcal | Carbohydrates: 17g | Protein: 26g | Fat: 17g | Saturated Fat: 5g | Fiber: 4g | Sugar: 1g
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