Black-Eyed Peas and Collards
This is similar to the southern classic Hoppin’ John. If you have them, you can add more vegetables to the base along with the onion—celery, carrot, green pepper, and some canned tomato would all be great in this.
What You'll Need
- Measuring cups
- Measuring spoons
- Cutting board
- Chef knife
- Large saucepan and lid
- Mixing Spoon
Heat the olive oil in a large saucepan on medium heat. Add the onion, garlic, smoked paprika, and bay leaf. Cover the pan with a lid and leave it for 2 minutes. Stir occasionally and cook until the onions are translucent. Drain the soaked peas and then pour them into the saucepan. Cover them with water and turn the heat down to medium-low. Cook for 30 minutes to 2 hours.
The cooking time will depend on how old the peas are, which is difficult to predict. The peas are done when you can easily squish them on the countertop with the back of a spoon. Check on them every half hour or so, and if water boils off, add more to cover them.
While the peas cook, line up several collards leaves on your cutting board and slice the tough central stem away from the leaves. Discard the stems.
Thoroughly wash the collards, then chop them into bite-sized pieces. You could also use your hands to tear the collards into small pieces instead of chopping.
Once the peas are cooked, add the collards to the pot and put the lid back on.
Add 1 teaspoon of salt and some freshly ground pepper, then stir. Cover the pan with a lid and leave for about 10 to 15 minutes. Once the collards are tender, turn off the heat.
Serve this over rice or any other grain, or with some toast or flatbread.
Nutrition Info and more
Serving size:Total calories:
4.7 gSaturated fat: