Description
Black-Eyed Peas with Greens is a delightful Southern dish that combines tender black-eyed peas with vibrant greens for a nourishing and flavor-packed meal. This recipe celebrates the earthy richness of black-eyed peas, which harmonizes beautifully with the slight bitterness of collard greens or kale. Perfect for family dinners or special gatherings, this easy-to-prepare dish promises to impress even the pickiest eaters. With its wholesome ingredients and comforting flavors, Black-Eyed Peas with Greens is sure to become a favorite at your table, fostering moments of joy and togetherness.
Ingredients
Scale
- 1 cup dried black-eyed peas (or 2 cans, drained)
- 3 cups fresh collard greens (or kale), chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups low-sodium vegetable broth
- Juice of 1 lemon
Instructions
- Rinse dried black-eyed peas under cold water and soak overnight if using dried.
- In a large pot over medium heat, sauté chopped onions in olive oil until translucent. Add minced garlic and cook until fragrant.
- Stir in chopped greens and cook until wilted but vibrant (about 5 minutes).
- Pour in vegetable broth and add soaked or canned black-eyed peas. Bring to a boil.
- Reduce heat to low and simmer uncovered for about 20-30 minutes until peas are tender but not mushy.
- Remove from heat and stir in freshly squeezed lemon juice before serving warm.
Notes
- For added spice, incorporate red pepper flakes while cooking.
- Leftover broth from other recipes can enhance flavor; use it as needed.
- This dish pairs well with rice, quinoa, grilled proteins, or cornbread.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup (245g)
- Calories: 200
- Sugar: 1g
- Sodium: 300mg
- Fat: 2g
- Saturated Fat: 0g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 0mg