2 to 3 slices hog jowl bacon, cubed
1 garlic clove, minced
8 cups chopped collard greens with heavy stems removed
1/2 teaspoon salt
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
1 can (15 ½ oz) diced tomatoes
2 cups Mexican style rice, cooked according to pkg directions
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese
DirectionsIn a Dutch oven, over medium heat, cook the bacon until browned and crisp. With a slotted spoon, remove the bacon, leaving 2 to 3 TBSP of the rendered fat. Add garlic; cook and stir 1 minute. Add collard greens and salt; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes, rice and lemon juice; heat, stirring occasionally until hot through. Sprinkle servings with cheese.
If it is not New Years, leave out the bacon and start with 2 TBSP olive oil.