Serves 4 (serving size: 3 oz. pork and about 3/4 cup greens mixture)
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. Until now, that is. Collards fair nicely in a quick sauté; slice into thin ribbons so they wilt quickly and stay tender. Canned black-eyed peas also save time. Pork is a natural pairing for greens and black-eyed peas. Here a lean, perfectly seared pork tenderloin is the star.
2 1/2 tablespoons unsalted butter, divided
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
Added sugars 0g
Calcium 12% DV
Potassium 21% DV
How to Make It
Heat 1 tablespoon butter in a large cast-iron skillet over medium-high. Sprinkle pork with 1/2 teaspoon salt and 1/2 teaspoon pepper. Add pork to pan; cook, turning to brown all sides, until a thermometer inserted in the center registers 145°F, about 15 minutes. Place pork on a cutting board; let stand 10 minutes. Cut into 12 slices.
Melt remaining 1 1/2 tablespoons butter in skillet over medium. Add onion, bell pepper, garlic, and thyme; sauté 3 minutes. Move onion mixture to one side of pan; add collard greens to other side of pan. Cook 2 minutes. Add black-eyed peas and vinegar to greens; cook 1 minute. Stir together onion mixture and collard mixture. Stir in remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper. Serve with sliced pork.
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