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Black-Eyed Peas and Collards

Photo attribution: Leanne Brown
Ready In: 1 hour
Serves: 4
Dairy-freeGluten-freeLow Added SugarVeganVegetarian

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 spoons
Measuring cups
Cutting board
Sharp knife
Large pan with lid
Spatula or spoon
Colander
Stovetop

Ingredients

Serves 4
1 cup Black-eyed Peas if using dried beans, soak overnight in 4 cups of water
1 tablespoon Olive Oil
1 Onion finely chopped
3 cloves Garlic finely chopped
1/4 teaspoon Smoked Paprika
1 Bay Leaf
1 bunch Collard Greens
1 teaspoon Salt
Black Pepper to taste

Directions

1.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.
2.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.
3.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.
4.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.
5.Once the peas are cooked, add the collards to the pot and put the lid back on.
6.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.
7.Serve this over rice or any other grain, or with some toast or flatbread.

Nutrition Facts

Serving Size 1.00 cup

Serving Per Container 4

Amount Per Serving
Calories 232
% Daily Value*
Total Fat 4.7 g6%
Saturated Fat <1 g3%
Sodium 618 mg27%
Total Carbohydrate 37 g13%
Dietary Fiber 10 g36%
Protein 14 g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs: