Description
A comforting and nutritious recipe featuring black-eyed peas simmered with fresh collard greens, aromatic onions, garlic, and a hint of cayenne pepper. This hearty dish is perfect for a wholesome lunch or dinner, offering a delightful balance of flavors and textures.
Ingredients
Scale
Beans
- 1 cup dried black-eyed peas (soaked overnight) or 2 cans black-eyed peas (rinsed)
Greens and Vegetables
- 1 bunch fresh collard greens (washed and chopped)
- 1 medium onion (chopped)
- 4 cloves garlic (minced)
Liquids and Seasonings
- 4 cups low-sodium vegetable broth
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Prepare the black-eyed peas: Soak dried black-eyed peas in water overnight if using dried. If opting for canned black-eyed peas, rinse them thoroughly under cold water to remove excess sodium and preserve flavor.
- Sauté aromatics: In a large pot over medium heat, heat the olive oil. Add the chopped onion and sauté until translucent, about 5 minutes. Then add the minced garlic and cook until fragrant, approximately 1 minute.
- Add peas and broth: Add the soaked or canned black-eyed peas to the pot along with 4 cups of low-sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer.
- Cook and add greens: After simmering the peas for 20 minutes, stir in the chopped collard greens. Continue to cook until the black-eyed peas are tender and the greens have wilted, about 15 more minutes.
- Season and serve: Season the dish with cayenne pepper, salt, and pepper according to your taste. Give everything a good stir and serve hot for a warm, satisfying meal.
Notes
- Soaking dried black-eyed peas overnight reduces cooking time and improves digestibility.
- Collard greens can be substituted with kale or mustard greens if preferred.
- Adjust cayenne pepper to your heat preference or omit for a milder dish.
- This recipe is naturally vegan and gluten-free.
- If using canned peas, opt for low-sodium versions to control salt content.
