The Southern tradition of eating black-eyed peas and collard greens in the New Year is a delicious one, though not remotely quick enough for a weeknight.
The black-eyed peas go really well with the greens and the vinegar making a good combination and perfectly healthy.
Pork is a natural pairing for greens and black-eyed peas. Pork Tenderlion and Collards Skillet.
This light and greeny meal is perfect for the whole Family.
Pork Tenderloin and Collards Skillet
- Cutting board
- 2 1/2 tablespoons unsalted butter
- 1 1-lb. pork tenderloin, trimmed
- 3/4 teaspoon kosher salt divided 3/4 teaspoon black pepper, divided
- 3/4 cup sliced yellow onion
- 3/4 cup chopped red bell pepper
- 3 garlic cloves sliced
- 2 teaspoons fresh thyme leaves
- 4 cups thinly sliced stemmed collard greens
- 1 cup canned unsalted black-eyed peas rinsed and drained
- 2 1/2 tablespoons apple cider vinegar
- Season your pork both sides with salt and pepper, In a pan heat 1 tablespoon of butter under medium high. cook pork until both sides becomes brown. Place pork on a cutting board let it sit for 10 minutes and slice. In a pan saute with the remaining butter, onion, bell pepper, garlic, and thyme, add collard green for 2 minutes, add black eyed peas and vinegar, stir well add salt and pepper to taste, serve with pork