Description
This hearty and flavorful recipe for Black-Eyed Peas with Greens is a Southern favorite that combines the earthy taste of black-eyed peas with the nutritious goodness of collard greens. Perfect for a New Year’s Day meal or any time you crave a comforting and satisfying dish.
Ingredients
Scale
For the Black-Eyed Peas:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups cooked black-eyed peas (or 2 cans, drained and rinsed)
- 4 cups chicken or vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon apple cider vinegar
For the Greens:
- 4 cups chopped collard greens (or kale)
Instructions
- Heat olive oil: In a large pot over medium heat, heat olive oil.
- Cook onion: Add diced onion and cook for 4-5 minutes until softened.
- Add garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Sauté greens: Add chopped greens and sauté for 3-4 minutes until slightly wilted.
- Add peas and broth: Stir in black-eyed peas, broth, smoked paprika, cayenne pepper (if using), salt, and black pepper.
- Simmer: Bring to a boil, then reduce heat and simmer uncovered for 20-25 minutes until greens are tender.
- Finish: Stir in apple cider vinegar just before serving.
Notes
- For a heartier dish, add diced smoked sausage or ham hock while simmering.
- Serve with cornbread or rice for a complete Southern-inspired meal.
- This recipe can easily be made vegan by using vegetable broth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course, Side Dish
- Method: Stovetop
- Cuisine: Southern, American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 3 g
- Sodium: 510 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 8 g
- Protein: 9 g
- Cholesterol: 0 mg
