Collard Green Black Eyed Pea Soup Recipes

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COLLARD GREEN & BLACK-EYED PEA SOUP



Collard Green & Black-Eyed Pea Soup image

This looks like a great soup for those cold winter days that will soon be here. I found this recipe on AOL.

Provided by CJAY8248

Categories     < 60 Mins

Time 45m

Yield 1 potful soup, 4 serving(s)

Number Of Ingredients 14

1 tablespoon extra virgin olive oil
1 large onion, diced
1 large carrot, sliced
1 stalk celery, sliced
5 garlic cloves (4 sliced and 1 whole)
1 sprig fresh thyme
1/4 teaspoon crushed red pepper flakes (to taste)
4 cups reduced-sodium chicken broth
1 (15 ounce) can diced tomatoes
5 cups chopped collard greens (about 1 bunch) or 5 cups kale leaves, tough stems removed (about 1 bunch)
1 (15 ounce) can black-eyed peas, rinsed
6 1/2 inch-thick slices baguette, preferably whole-grain, cut on the diagonal
6 tablespoons shredded gruyere or 6 tablespoons swiss cheese
2 slices cooked bacon, finely chopped

Steps:

  • Heat oil in a dutch oven over medium heat. Add onion, carrot and celery and cook, stirring, until just tender, 5 to 7 minutes. Add sliced garlic, thyme and crushed red pepper and cook, stirring, until fragrant, about 15 seconds. Increase heat to high and add broth, tomatoes and their juice. Bring to a boil, scraping up browned bits. Stir in collard greens (or kale), reduce heat to maintain a simmer and cook, stirring occasionally, until the greens are tender, 5-10 minutes. Discard the thyme sprig. Stir in black-eyed peas; remove from the heat and cover.
  • Position rack in upper third of oven; preheat broiler.
  • Place baguette slices on a baking sheet and broil until lightly toasted, 2 to 4 minutes. Rub each bread slice with the remaining garlic clove. (Discard garlic). Turn the slices over and top with cheese. Broil until the cheese is melted, 1 to 3 minutes. Serve the soup topped with the cheese toasts and bacon.

Nutrition Facts : Calories 2352.1, Fat 33.5, SaturatedFat 8.4, Cholesterol 15.3, Sodium 5295.6, Carbohydrate 425.5, Fiber 35, Sugar 9.7, Protein 85.8

COLLARD GREEN AND BLACK-EYED PEA SOUP



Collard Green and Black-Eyed Pea Soup image

A Southern traditional dish served on New Year's Day, greens for prosperity and black-eyed peas for luck created for Oprah Winfrey by Art Smith

Provided by Ugly Yellow

Categories     One Dish Meal

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 15

1 -2 lb chicken wings (10 pieces)
4 cups chicken stock
1 onion, chopped
4 cloves garlic, minced
1 1/2 cups canned stewed tomatoes
1 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon dried oregano
salt and pepper
4 potatoes, peeled and cubed
2 cans black-eyed peas
3 sausages, cut into bite size (your preference)
2 pieces bacon, chopped
6 cups collard greens, chopped
hot sauce

Steps:

  • Add chicken wings and stock, chopped onions, garlic and spices to soup pot and bring to a boil.
  • Reduce heat, add tomatoes (crushed with your hands), salt and pepper and simmer until wings are tender.
  • Add potatoes, black-eyed peas, sausage, bacon and greens, simmer 30 minutes.
  • Remove chicken wings and allow to cool.
  • Separate chicken meat from bones and return meat to soup.
  • Season with hot sauce (optional) Serve with cornbread.

HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS



Healthy Collard Greens and Black-Eyed Peas Over Oats image

Eating black-eyed peas and greens on New Year's Day is thought to bring good fortune for the rest of the year (thanks to the peas' resemblance to coins and the greens' to folded dollar bills). Combine these with steel-cut oats for a dish that's packed with fiber, protein and, hopefully, a bit of luck!

Provided by Food Network Kitchen

Time 1h

Yield 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1 large red onion, halved and thinly sliced (about 1 1/2 cups)
3 cloves garlic, minced (about 1 heaping tablespoon)
8 ounces ham steak (about 1/2-inch thick), cut into 1/2-inch cubes
2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
2 large bunches collard greens, stemmed and leaves cut into 1/2-inch-thick ribbons (about 2 pounds total)
2 cups low-sodium chicken broth
1/2 cup apple cider vinegar
Kosher salt and freshly ground black pepper
One 15-ounce can black-eyed peas, drained and rinsed
2 tablespoons unsalted butter
2 cups steel-cut oats
Louisiana-style hot sauce, for serving

Steps:

  • Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
  • Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.

Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 25 milligrams, Sodium 730 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 18 grams, Sugar 3 grams

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas with Collard Greens image

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

2 tablespoons olive oil
1 garlic clove, minced
8 cups chopped collard greens
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 cans (15-1/2 ounces each) black-eyed peas, rinsed and drained
4 plum tomatoes, seeded and chopped
1/4 cup lemon juice
2 tablespoons grated Parmesan cheese

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.

HAM AND BLACK-EYED PEA SOUP WITH COLLARD GREENS



Ham and Black-Eyed Pea Soup with Collard Greens image

Categories     Soup/Stew     Bean     Leafy Green     Quick & Easy     Kwanzaa     Ham     Winter     Healthy     Collard Greens     Simmer     Gourmet

Yield Makes about 4 cups, serving 2 as a main course.

Number Of Ingredients 9

1 medium onion
1 garlic clove
a 4-ounce piece cooked ham
2 tablespoons olive oil
1/2 pound collard greens
1 cup chicken broth (8 fluid ounces)
3 cups water
a 16-ounce can black-eyed peas (about 1 1/2 cups)
1 teaspoon cider vinegar

Steps:

  • Chop onion and garlic and cut ham into 1/4-inch dice. In a 3-quart saucepan cook onion, garlic, and ham in oil over moderate heat, stirring occasionally, until onion is pale golden.
  • While onion mixture is cooking, discard stems and center ribs from collards and finely chop leaves. Add collards, broth, and water to onion mixture and simmer until collards are tender, about 20 minutes.
  • Rinse and drain black-eyed peas. In a bowl mash half of peas with a fork. Stir mashed and whole peas into soup and simmer 5 minutes. Season soup with salt and pepper and stir in vinegar.

BLACK-EYED PEAS WITH COLLARD GREENS



Black-Eyed Peas With Collard Greens image

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

1/2 pound black-eyed peas, rinsed
3 tablespoons extra virgin olive oil
1 large onion, chopped
3 large garlic cloves, minced
1 bay leaf
Salt to taste
1 large bunch collard greens (1 1/2 to 2 pounds), stemmed, washed well and chopped or cut in ribbons
2 tablespoons tomato paste dissolved in 1/2 cup water
1/4 to 1/2 cup chopped fresh dill (to taste)
Freshly ground pepper to taste
For topping (optional): crumbled feta or fresh lemon juice

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

SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS



Smoky Vegetarian Black-Eyed Peas with Collard Greens image

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

1 ½ cups dry black-eyed peas - sorted, rinsed, and drained
3 cups water
½ (1.41 ounce) package sazon seasoning
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

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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Top Asked Questions

What is Black Eyed Peas and collard greens soup?
This Black-Eyed Peas and Collard Greens Soup is full of rich flavor from smoked sausage and fresh veggies. In a large Dutch oven, heat 1 tablespoon oil over medium-high heat.
How to cook black eyed pea soup?
Black Eyed Pea Soup – This hearty, smoky soup, is not only perfect for New Year's Day, but is quick and easy enough to keep you warm all winter long. Heat the oil in a soup pot on the stove over medium heat. Add the onion and sauté until soft and translucent, about 5 to 6 minutes.
How to cook collard greens for Soup?
Begin by adding the vegetable broth and two cups of water to a soup pot and bring to a boil. Add oregano, garlic powder, and cumin. Stir well. Chop collard greens into bite-sized pieces and add to the pot. Add sliced carrots. Cover and simmer for about 15 minutes.
Can you use collard greens in beans and Black Eyed Peas?
A great cold weather soup, this delicious beans and greens soup starts with a chicken base and includes both black-eyed peas and collard, mustard or turnip greens. This super quick and easy recipe for Greens and Black-eyed Pea Soup is a basic take on good ole beans and greens, but in a soup form. You can use any greens and it won't matter a bit.

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