Black Eyed Peas and Greens
A delicious and nourishing Southern-style dish combining tender black-eyed peas and hearty greens like collards or kale. Perfectly seasoned and full of protein and fiber, this recipe is ideal for a comforting weeknight meal or a festive New Year’s Day tradition.
Equipment
- Large Pot
- Wooden Spoon
- Knife
- Cutting Board
Ingrédients
- 1 cup black-eyed peas dried, soaked overnight
- 4 cups vegetable broth or water
- 1 tbsp olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 bunch collard greens or kale chopped
- 1 tsp smoked paprika
- salt and pepper to taste
- red pepper flakes optional, for heat
Instructions
- Rinse the black-eyed peas under cold water and soak them overnight for best results.
- Heat olive oil in a large pot over medium heat. Add the chopped onion and cook for 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the drained black-eyed peas and pour in the vegetable broth. Bring to a boil.
- Reduce heat and simmer for about 30 minutes, stirring occasionally, until the peas are tender.
- Add the chopped collard greens or kale, smoked paprika, salt, and pepper.
- Continue cooking for another 10–15 minutes until the greens are wilted and tender.
- Taste and adjust seasoning as needed. Add red pepper flakes if desired for extra spice.
- Serve warm in bowls, optionally topped with a splash of vinegar or a drizzle of olive oil.
Notes
This dish is naturally vegan and gluten-free. To make it heartier, add diced tomatoes, bell peppers, or even a bit of smoked sausage. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.