Black Eyed Peas and Greens
A hearty and nutritious dish combining tender black-eyed peas and vibrant greens, perfect for a comforting meal anytime.
Ingredients
Main Ingredients
- 1 cup black-eyed peas (dried) Rinsed and soaked overnight
- 4 cups vegetable broth or water Low-sodium if preferred
- 1 tablespoon olive oil For cooking
- 1 medium onion, chopped Adds flavor to the base
- 2 cloves garlic, minced For added aroma and taste
- 1 bunch collard greens or kale, chopped Can substitute with other greens
- 1 teaspoon smoked paprika Gives a smoky flavor
- to taste salt and pepper Adjust according to preference
- to taste red pepper flakes (optional) For heat, optional
Instructions
Preparation
- Rinse and soak the black-eyed peas in water overnight.
- Drain the peas and set aside.
Cooking the Base
- In a large pot, heat the olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, cooking for another minute until fragrant.
Adding Black Eyed Peas
- Add the soaked black-eyed peas and 4 cups of vegetable broth to the pot.
- Bring to a boil, then reduce the heat to a gentle simmer.
- Cook the peas for about 30 minutes or until tender.
Incorporating the Greens
- Once the peas are tender, add the chopped collard greens or kale to the pot.
- Stir in the smoked paprika and season with salt and pepper to taste.
- Cook for an additional 10-15 minutes, allowing the greens to wilt.
Final Adjustments
- Taste and adjust seasoning as needed.
- If desired, add red pepper flakes for heat before serving.
Serving
- Ladle the Black Eyed Peas and Greens into bowls and enjoy warm.
- Consider serving it with bread or a side salad.
Storing Leftovers
- Let the dish cool before storing in an airtight container.
- Refrigerate for up to a week.
Notes
Great for meal prep, and can be adjusted for dietary needs (gluten-free, vegan).