Black-eyed Peas with Collard Greans

Ingredients

• 6 slices bacon, Farmland thick cut if you've got it
• 1 medium onion, halved and sliced thin
• 1 1/4 teaspoons salt
• 4 medium garlic cloves, minced or pressed
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 1/2 teaspoon cracked red pepper 
• 14 1/2 ounces diced tomatoes, canned, with juice
• 1 1/2 cups low sodium chicken broth
• 1 pound collard greens, stemmed, rolled, cut once lenthwise the into 3/4 inch ribbons
• 31 ounces blackeyed peas, canned, drained and rinsed
• 1 tablespoon cider vinegar
• 1 teaspoon sugar

Instructions
NOTE: If you cook a whole package of bacon in the oven, you can reserve the bacon grease and use 2 tbsp in this recipe with 6 of the cooked slices. Put remaining slices in ziplock bag in freezer and refrigerate the leftover bacon fat for cornbread.

1. Cook the bacon in a dutch oven over medium heat until crisp, 5-7 minutes. Transfer bacon to paper towel-lined palte and set aside.
2. Remove all but 2 tbsp bacon fat from pot. Add onion and salt and cook stiring frequently until golden brown, about 10 minutes.
3. Add garlic, cumin, pepper and red pepper flakes and cook for about 30 seconds.
4. Add tomatoes and their juice. Stir in broth and bring to a boil. Add greens, cover and reduce heat to medium low. Simmer until green are just tender, about 15 minutes
5. Add black-eyed peas to pot and cook covered stirring gently occasionally until greens are silky and tender, about 15 more minutes. Remove lid, increase heat to medium high, and cook until liquid is reduced by one-fourth, about 5 minutes. Stir in vinegar and sugar. Serve topping with reserved bacon.