Black-Eyed Peas & Collards, the classic southern pairing, is delicious, rich in nutrients, and easy to prepare. Serve it up with cornbread on the side!

Ingredients

Serves: 8 Time: 1 hour plus 8 hours prep

Black-Eyed Peas & Collards

Black-Eyed Peas

• 1/4 cup vegetable oil
• 1 medium yellow onion, diced
• 1 bell pepper, diced
• 3-4 celery, diced
• 3 garlic cloves, minced
• 1 lb. pre-soaked black-eyed peas (soaked for at least 8 hours)
• 4 cups vegetable broth
• 1 large bay leaf
• 1 tsp dried thyme
• 2 tsp smoked paprika
• 1 Tbs liquid smoke
• 1 Tbs soy sauce
• 1 tsp black pepper
• 1/2 tsp cayenne pepper

Collards

• 2 lbs. collard greens
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 2 cup vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp red pepper flakes
• 1 Tbs white vinegar

Directions

1. In a large stock pot, heat the vegetable oil. Once hot, sauté the onions, bell pepper, celery, and garlic for 5-7 minutes, then add the seasonings, liquid smoke, and black-eye peas with the vegetable broth. Bring to a boil, then reduce to a simmer and cover with a lid for 45-50 minutes.
2. Meanwhile, rinse, de-stem, chop the collards, and prepare the remaining onion and garlic. In another large pot, set heat to high and sauté the onion and garlic in a light amount of oil. Sauté for 5 minutes, then add the collard greens and seasonings. Add the vegetable broth, then reduce heat to low, cover the pot, and simmer for 35-40 minutes until the collards have wilted. Stir occasionally. Taste and adjust seasonings as needed.
3. Remove the bay leaf from the black-eyed peas

Nutrition Information

Nutrition Disclaimer

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