This stew is very sweet, so that meant that some of my eaters loved it and others didn’t. I thought it had a nice flavour but I’d start by cutting the sugar and then add it in until it is a sweetness you like. I’d never cooked with collard greens before (in fact I didn’t know they’d be in stock here in Vancouver Canada!) but they were fantastic and frankly I’d double or triple the amount of greens in this if I made it again.
Southern Skillet Black-Eyed Peas with Quick Buttery Biscuits
