BLACK-EYED PEAS & CHINESE GREENS
Bok choy and black-eyed peas pair up in this Szechwan-style sauté created by Walter Bronowitz, a culinary instructor at Edmonds Community College in Edmonds, Wash.
Provided by Sharon123
Categories Rice
Time 25m
Yield 5-7
Number Of Ingredients 15
Steps:
- In a large skillet, sauté peppers, ginger root and garlic in peanut.
- and sesame oil until peppers are tender, about 5 minutes.
- Stir in black bean paste and bok choy and cook, covered, over medium heat until bok choy wilts, 3 to 5 minutes.
- Drain black-eyed peas and add to skillet with the soy sauce. Cook until heated through, about 5 minutes.
- Season to taste with black pepper.
- Serve over rice. Squeeze orange juice over top if desired.
- Garnish with sesame seeds, green onions and orange zest, if desired.
- Enjoy!
Nutrition Facts : Calories 497.4, Fat 13, SaturatedFat 2.3, Sodium 1288.3, Carbohydrate 78.2, Fiber 13.7, Sugar 2.7, Protein 19.7
BLACK-EYED PEAS WITH COLLARD GREENS
Black-eyed peas with collard greens sounds like a Southern dish, and indeed it would be if you threw in a ham hock and took away the dill. But this recipe actually is inspired by a Greek dish that combines black-eyed peas with wild greens.
Provided by Martha Rose Shulman
Categories one pot
Time 1h30m
Yield Serves six
Number Of Ingredients 11
Steps:
- Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of the garlic cloves in the saucepan. Add water to cover by two inches, and bring back to a simmer. Add the bay leaf, and reduce the heat. Add salt to taste, cover and simmer 30 minutes, until the beans are just tender. Drain through a strainer set over a bowl.
- Meanwhile, preheat the oven to 350 degrees. In a large, ovenproof lidded skillet or Dutch oven, heat 2 tablespoons of the olive oil over medium heat and add the remaining onion. Cook, stirring, until tender, about five minutes, and add the remaining garlic. Stir together for 30 seconds to a minute, until fragrant. A handful at a time, stir in the greens. As the greens wilt, stir in another handful, until all the greens have been added and have collapsed in the pan. Add the dissolved tomato paste and stir together. Add salt to taste. Add the beans and enough cooking liquid to barely cover everything, cover and place in the oven for 30 minutes, until the collards are tender and the beans very soft.
- Uncover the pot, and add a bit of liquid if the beans are dry. Stir in the remaining tablespoon of olive oil and the dill, cover and continue to simmer for another 10 minutes. Add salt and freshly ground pepper to taste. Serve warm or hot. If you wish, top with crumbled feta or a squeeze of lemon.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 6 grams, Carbohydrate 19 grams, Fat 8 grams, Fiber 8 grams, Protein 6 grams, SaturatedFat 1 gram, Sodium 491 milligrams, Sugar 3 grams
BLACK-EYED PEAS WITH COLLARD GREENS
Time to gather round the table, y'all! This dish has special meaning on New Year's Day, when Southerners eat greens for future wealth and black-eyed peas for prosperity. -Athena Russell, Greenville, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat oil over medium heat. Add garlic; cook and stir 1 minute. Add collard greens, salt and cayenne; cook and stir 6-8 minutes or until greens are tender. Add peas, tomatoes and lemon juice; heat through. Sprinkle servings with cheese.
Nutrition Facts : Calories 177 calories, Fat 5g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 412mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 6g fiber), Protein 9g protein.
BLACK-EYED PEAS WITH PORK AND GREENS
This recipe features black-eyed peas, and three kinds of pork. How can that not bring good fortune? This is my variation of Hoppin' John, which is black-eyed peas, rice, and pork stewed together, usually served with some kind of greens and cornbread.
Provided by Chef John
Categories Main Dish Recipes Pork Ham
Time 10h25m
Yield 8
Number Of Ingredients 17
Steps:
- Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and set aside.
- Cook pork necks and bacon in a Dutch oven over medium heat until lightly browned, about 5 minutes.
- Stir in onion, celery, and carrot; cook and stir until softened, 6 to 7 minutes. Stir in garlic and cook 1 minute.
- Pour cold water and black-eyed peas into pork mixture; increase heat to high.
- Stir in bay leaf, thyme, cumin, black pepper, and cayenne pepper. Bring mixture to a simmer, reduce heat to low, cover, and simmer for 45 minutes.
- Stir in tomatoes and salt. Simmer uncovered until beans are tender, about 40 minutes.
- Remove neck bones from mixture; separate any meat from bones, return meat to Dutch oven, and discard bones.
- Stir in diced ham and kale; cook until greens are tender, 10 to 15 minutes. Serve over rice.
Nutrition Facts : Calories 463 calories, Carbohydrate 45.5 g, Cholesterol 65.1 mg, Fat 15.4 g, Fiber 8.6 g, Protein 37.4 g, SaturatedFat 5.1 g, Sodium 1232.6 mg, Sugar 5.8 g
SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS
I devised this recipe after a New Year's Day at a friend's house. She ate black-eyed peas for the good luck, not because she liked them! I challenged myself to come up with something not only edible, but delicious and nutritious as well! It's also deceptively simple (especially if you sub canned black-eyed peas for dried). I hope you like the results! This is delicious as-is or served over brown rice.
Provided by CYCLECAT
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- 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 Facts : Calories 231 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 9.1 g, Fiber 6.2 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 547.3 mg, Sugar 3.1 g
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