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
SLOW-COOKER BLACK EYED PEAS AND GREENS
Progresso® chicken broth provides a simple addition to this slow cooked side dish packed with black eyed peas, greens, and ham.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 9h10m
Yield 12
Number Of Ingredients 13
Steps:
- Spray 5- to 6-quart slow cooker with cooking spray. In slow cooker, mix all ingredients except escarole and pepper sauce.
- Cover; cook on Low heat setting 8 hours or until peas are tender.
- Stir in escarole. Cover; cook 1 hour longer or until escarole is wilted and tender. Serve with pepper sauce.
Nutrition Facts : Calories 130, Carbohydrate 13 g, Fat 1/2, Fiber 6 g, Protein 12 g, SaturatedFat 1/2 g, ServingSize 1 Serving, Sodium 510 mg
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.
HOPPIN' JOHN WITH GREENS - SLOW COOKER RECIPE
This is a traditional Southern dish for bringing good luck into the New Year, consisting of black-eyed peas and rice. Eating Hoppin' John on New Year's Day is thought to bring a prosperous year filled with luck. The peas are symbolic of pennies or coins, and a coin is sometimes added to the pot or left under the dinner bowls. Greens along with this dish are supposed to also add to the wealth since they are the color of money. Eating this the day after represents frugality and savings. You are supposed to leave 3 peas to assure that the New Year will be filled with Luck, Fortune and Romance. Serve hot with corn bread.
Provided by Tanya E
Categories Meat and Poultry Recipes Pork
Time 7h20m
Yield 6
Number Of Ingredients 13
Steps:
- Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain.
- Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour.
- Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.
Nutrition Facts : Calories 341.8 calories, Carbohydrate 51.1 g, Cholesterol 22.7 mg, Fat 8.5 g, Fiber 10 g, Protein 16.6 g, SaturatedFat 2.7 g, Sodium 204.7 mg, Sugar 5.6 g
SLOW COOKER BLACK EYED PEAS AND COLLARD GREENS
Slow Cooker Black Eyed Peas and Collard Greens is the perfect Southern comfort food to celebrate New Year's Day or ANY day! Made with a leftover ham bone and simmered in a rich tasty broth, these Slow Cooker Black Eyed Peas and Collard Greens are a delicious addition to your New Year's Day menu.
Provided by Heather - A Wicked Whisk
Categories Main Course Soup
Time 8h15m
Number Of Ingredients 14
Steps:
- To make this Slow Cooker Black Eyed Peas and Collard Greens recipe, start by pouring your black eyed peas into a large strainer and running them under cold water. Take care to remove any broken or discolored beans and any lumps of dirt or foreign material mixed in with your beans. Once cleaned, set aside.
- Add your leftover ham bone to your slow cooker and then add in the onion, minced garlic, chicken stock, spices, vinegar and tomato sauce. Stir lightly to combine before adding in the black eyed peas and chopped collard greens. Cover and cook on High for 2 hours before stiring in the wild rice. Return the cover and continue cooking on Low for 4 hours.
- At that point, carefully (it's HOT!) remove the ham bone and cut away any meat still clinging to the bone. Return the meat to the slow cooker and give it all a quick stir. Cook on Low for another 30 minutes to 1 hour. Once done, use a spoon to skim any ham grease from the top of the soup and serve up with an extra sprinkle of cayenne or a shot of hot sauce and some corn bread or good crusty bread.
Nutrition Facts : ServingSize 8 g, Calories 295.4 kcal, Carbohydrate 22.8 g, Protein 20.1 g, Fat 13.7 g, Sodium 1023.6 mg, Fiber 3.5 g, Sugar 3.8 g, UnsaturatedFat 0.1 g
GRANDMA'S SOUTHERN COLLARD GREENS
My grandmother made the best southern collard greens recipe in the world. Eating them with a slice of buttermilk cornbread is pure bliss. -Sherri Williams, Crestview, Florida
Provided by Taste of Home
Categories Side Dishes
Time 2h30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 6-qt. stockpot, heat 1 tablespoon lard over medium heat. Add onion and garlic; cook and stir until tender. Add ham hocks, water, seasoned salt, pepper flakes, and sugar. Bring to a boil. Reduce heat; simmer, uncovered, until meat is tender, 55-60 minutes., Add collard greens, wine, and remaining 1 Tbsp. lard. Return to a boil. Reduce heat; simmer, uncovered, until greens are very tender, 55-60 minutes. Remove meat from bones; finely chop and return to pan. Discard bones. Serve with a slotted spoon.
Nutrition Facts : Calories 204 calories, Fat 9g fat (3g saturated fat), Cholesterol 19mg cholesterol, Sodium 849mg sodium, Carbohydrate 13g carbohydrate (3g sugars, Fiber 7g fiber), Protein 10g protein.
SLOW COOKER BLACK-EYED PEAS
Our family was visiting, and we went to Disney World on New Year's Day. I just had to have black-eyed peas before midnight. Make it easy, soak black-eyed peas in the slow cooker overnight. This is a little thinner, like a very rich soup. We really enjoyed it; hope you will too! Hot buttered cornbread and chunky applesauce are my favorites to serve with black-eyed peas.
Provided by PS
Categories Side Dish Beans and Peas
Time 23h40m
Yield 4
Number Of Ingredients 8
Steps:
- Put black-eyed peas into a large container with enough cool water to cover by a few inches; soak 8 hours to overnight.
- Put ham hocks into a stockpot with 6 cups water; bring to a boil, reduce heat to low, cover pot, and simmer until meat is falling off bone, about 90 minutes. Remove ham hocks and reserve for another use. Refrigerate the ham stock, 8 hours to overnight.
- Drain and rinse black-eyed peas thoroughly; transfer to a slow cooker. Bury one of the cooked ham hocks in the peas; add onion, garlic, red pepper flakes, and sugar.
- Skim congealed fat from surface of ham stock; discard. Pour stock into slow cooker. Add enough water to cover the peas by 1 1/2 inches.
- Cook on Low for 14 hours. Season with salt.
Nutrition Facts : Calories 801.5 calories, Carbohydrate 74.1 g, Cholesterol 102 mg, Fat 33.1 g, Fiber 13.1 g, Protein 53 g, SaturatedFat 11.3 g, Sodium 113.9 mg, Sugar 10.4 g
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