How to Make Smoky Vegetarian Black-Eyed Peas with Collard Greens - A Step-by-Step Guide

Black-eyed peas are a staple dish in Southern cuisine, and they are loved for their delicious, earthy flavor and satisfying texture. This recipe for Smoky Vegetarian Black-Eyed Peas with Collard Greens adds a depth of flavor with the addition of smoky paprika and a touch of heat from red pepper flakes. The dish is also packed with nutritious collard greens, making it a hearty and healthy option for any meal.

Whether you are a vegetarian or just looking to incorporate more plant-based meal...

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Ingredients

  • 1 ½ cups dry black-eyed peas - sorted, rinsed, and drained
  • 3 cups water
  • ½ (1.41 ounce) package baby red potatoes, quartered (or halved if very small)
  • 2 tablespoons salted butter
  • 2 tablespoons olive oil
  • 2 large cloves garlic, minced
  • 1 bunch collard greens - rinsed, trimmed and chopped
  • ½ teaspoon ground cayenne pepper
  • salt to taste

Information

  • Prep Time: 10 mins
  • Cook Time: 1 hr 10 mins
  • Total Time: 1 hr 20 mins
  • Servings: 6
  • Yield: 6 servings

  • Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
  • Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
  • Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.
  • Nutrition

    231 cal.

    • Total Fat: 9g
    • Saturated Fat: 3g
    • Cholesterol: 10mg
    • Sodium: 547mg
    • Total Carbohydrate: 28g
    • Dietary Fiber: 6g
    • Total Sugars: 3g
    • Protein: 11g
    • Vitamin C: 18mg
    • Calcium: 122mg
    • Iron: 4mg
    • Potassium: 555mg