Ingredients

• 3 slices bacon, finely chopped
• 1 tablespoon vegetable oil
• 2 green bell peppers, chopped
• 1 small onion, chopped
• 1 1-pound bag frozen chopped collard greens, thawed and drained
• 1/4 teaspoon cayenne pepper
• Kosher salt
• 1 28-ounce can no-salt-added diced tomatoes
• 1 15-ounce can black-eyed peas (do not drain)
• 1 1/2 cups skim milk
• 1 1/2 cups quick grits

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Instructions

1. Cook the bacon in a large pot over medium heat until almost crisp, about 8 minutes. Add the vegetable oil and increase the heat to medium high; add the bell peppers, onion, collard greens, cayenne and 1/2 teaspoon salt and cook, stirring occasionally, until the vegetables are slightly soft, about 8 minutes. Add the tomatoes and black-eyed peas (with their liquid) and bring to a simmer; cook 15 minutes. Season with salt.
2. Meanwhile, combine the milk, 2 3/4 cups water and a pinch of salt in a saucepan and bring to a boil. Add the grits and cook, stirring, until thick, about 5 minutes. Serve the grits topped with the collard mixture.
3. Photograph by Antonis Achilleos