Smokin Hot Black Eyed Peas And Collards Recipes

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SMOKIN HOT BLACK EYED PEAS AND COLLARDS



Smokin Hot Black Eyed Peas and Collards image

DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.

Provided by Dr. Jenny

Categories     Collard Greens

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
3 -5 garlic cloves, minced
1 large bunch collard greens, chopped small
1/4 cup water
2 (15 ounce) cans black-eyed peas (about 2 1/2 cups, cooked)
1 (8 ounce) can tomato sauce
1/2 cup vegetable broth (or water)
1 teaspoon salt
1/2 teaspoon thyme
1/2 teaspoon smoked paprika (possible substitution liquid smoke)
2 tablespoons hot sauce

Steps:

  • In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
  • Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
  • Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.

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.

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