Black Eyed Peas and Greens

I grew collards in my garden this year for the first time ever. I’ve never been a huge fan of collards - any time I’ve had them they’ve been gritty, or too bitter, or excessively sweetened, or just plain not good. That’s why I was so surprised when I started making this very simple black eyed peas and greens recipe and found it SO GOOD. Like, one of the best meals I’ve ever had good.

There is basically nothing to this recipe except remembering to soak your black eyed peas ahead of time. I use whatever leftover pork we have and add more or less broth depending on what I feel like! I made this the first time as a side dish, but this has become one of our favorite dinners. Better yet, it’s packed full of good stuff for you with the fresh collards. Bonus points if you make homemade chicken broth for this - it takes this dish to a whole other level. I get it simmering and then throw together some cornbread to eat it with and we never have leftovers.

I only planted a few collard plants this year but you better believe I’ll be planting more next time! (I grew the variety called “Champion” - check out Southern Exposure Seed Exchange if you want to grow it too!)

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Black Eyed Peas and Greens

Yield: 4

Author: Ashley Rowe

Cook time: 50 MinInactive time: 6 HourTotal time: 6 H & 50 M

This is real southern comfort food.

Ingredients

• 1 c dried black eyed peas, rinsed and soaked for 6 hours
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 yellow onion, diced
• 16 oz collards, rinsed, stems removed, and chopped
• 2 c chicken or beef broth
• 1 c cooked ham or bacon, chopped
• 1 tsp salt
• 1/2 tsp pepper

Instructions

1. Prep your peas ahead of time by rinsing and soaking in water for 6 hours or overnight
2. In a medium saucepan, heat oil over med heat. Cook onion for 3- 4 minutes until translucent. Add garlic and sauté for an additional 2 minutes.
3. Add collards and toss with onions and garlic. Cover and cook for 5 minutes, stirring occasionally.
4. Add broth, ham, salt, pepper and peas. Stir and bring to a boil, then reduce to a low simmer for 40-45 minutes until peas are done.

Notes

I sometimes add an additional 2 cups broth to make this more of a soup. Depending on your broth, add more salt and pepper to taste if you add additional broth.

Nutrition Facts

Calories

245.58

Fat

13.9 g

Sat. Fat

2.19 g

Carbs

18.84 g

Fiber

7.92 g

Net carbs

10.92 g

Sugar

3.14 g

Protein

13.96 g

Sodium

1376.93 mg

Cholesterol

20.62 mg

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