Description
A hearty dish of black-eyed peas and collard greens, rich in flavor and nutrients.
Ingredients
Scale
- 1 cup black-eyed peas, dried
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups collard greens, chopped
- 4 cups vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 bay leaf
Instructions
- Soak black-eyed peas in water overnight.
- Drain and rinse the peas.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and garlic; sauté until softened.
- Add collard greens and cook until wilted.
- Add black-eyed peas, vegetable broth, salt, pepper, smoked paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- Remove bay leaf and serve hot.
Notes
- For a spicier kick, add red pepper flakes.
- Serve with cornbread for a complete meal.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg
Keywords: black eyed peas collard greens