BRAISED COUNTRY-STYLE RIBS WITH BLACK-EYED PEAS COLLARD GREENS AND PICKLED ONIONS (Cook's Illustrated)
INGREDIENTS
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1pound dried black-eyed peas (about 2 2/3 cups), rinsed, picked over, and salt-soaked overnight 2 pounds country-style pork ribs , trimmed of excess fat
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salt and ground black pepper
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1 teaspoon vegetable oil
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4 ounces (about 4 slices) bacon , sliced crosswise into 1/4-inch strips
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1 medium red onion , chopped medium
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1 large celery rib , chopped fine
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6 medium garlic cloves , minced or pressed through a garlic press
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1 pound dried black-eyed peas , sorted through and rinsed
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3 1/2 cups low-sodium chicken broth
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1 cup water
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2 bay leaves
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1 bunch collard greens (about 1 pound), stems removed and sliced thin crosswise
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pickled onions
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3/4 cup red wine vinegar
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2 tablespoons sugar
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1/2 teaspoon salt
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1/4 teaspoon red pepper flakes
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2 bay leaves
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1 medium red onion , halved and sliced thin
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