Description
A hearty dish featuring black-eyed peas and greens, seasoned for flavor.
Ingredients
Scale
- 1 cup black-eyed peas, soaked overnight
- 4 cups collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add black-eyed peas and vegetable broth, bring to a boil.
- Reduce heat and simmer for 30 minutes.
- Add collard greens, paprika, salt, and pepper.
- Cook for an additional 15 minutes until greens are tender.
Notes
- Adjust seasoning to your preference.
- Can be served with cornbread.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Keywords: black-eyed peas, greens, southern dish, legumes