Make Name: Southern Style Chicken and Black Eyed Peas with Collard Greens

Recipe Name: Southern Style Chicken and Black Eyed Peas with Collard Greens

Ingredients:
- 1 cup Chile sauce
- 1 can Black eyed peas, drained and rinsed
- 4 slices Bacon, chopped
- 4 Chicken thighs, bone-in and skin-on
- 1 bunch Collard greens, washed and chopped

Instructions:
1. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and set aside, leaving the bacon grease in the pan.
2. Season the chicken thighs with salt and pepper, then place them skin side down in the skillet with the bacon grease. Cook for about 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. Add the Chile sauce to the skillet and stir to combine with the bacon grease. Add the drained black eyed peas and stir to coat them in the sauce.
4. Return the chicken thighs to the skillet, nestling them into the black eyed peas mixture. Cover the skillet and let it simmer for about 10-15 minutes until the flavors meld together.
5. In a separate pot, bring water to a boil and blanch the chopped collard greens for 2-3 minutes until they are bright green and slightly tender. Drain the collard greens and season with salt and pepper.
6. Serve the Southern Style Chicken and Black Eyed Peas over a bed of collard greens, garnished with the crispy bacon. Enjoy!