Smoky Vegetarian Black Eyed Peas With Collard Greens Recipes

SMOKY VEGETARIAN COLLARD GREENS

Smoky Vegetarian Collard Greens image

Smoky, spicy, and delicious for omnivores and herbivores alike.

Provided by dinocakes

Categories Side Dish Vegetables Greens

Time 1h

Yield 4

Number Of Ingredients 10

Ingredients

2 tablespoons olive oil
½ white onion, diced
2 cloves garlic, chopped
1 bunch collard greens, stems removed and leaves torn into bite-size pieces
½ teaspoon red pepper flakes
2 cups vegetable broth
2 tablespoons apple cider vinegar
1 teaspoon brown sugar
¼ teaspoon liquid smoke flavoring
¼ teaspoon smoked paprika

Steps:

Heat olive oil in a large skillet over medium heat; cook and stir onion and garlic until browned and fragrant, 3 to 4 minutes. Add collard greens and red pepper flakes; cook and stir until greens are slightly wilted, 2 to 3 minutes.
Combine vegetable broth, cider vinegar, brown sugar, liquid smoke flavoring, and paprika in a large pot; add collard greens mixture. Cover pot and simmer until greens are very tender, 40 to 50 minutes. Strain collard greens before serving.

Nutrition Facts : Calories 108 calories, Carbohydrate 8.5 g, Fat 7.7 g, Fiber 3.2 g, Protein 2.4 g, SaturatedFat 1 g, Sodium 245.2 mg, Sugar 3 g

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

Ingredients

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.

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

Ingredients

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

Ingredients

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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