Southern Tureen Of Black Eyed Peas Collard Greens And Yams Recipes

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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.

SOUTHERN TUREEN OF BLACK-EYED PEAS, COLLARD GREENS AND YAMS



Southern Tureen of Black-Eyed Peas, Collard Greens and Yams image

Make and share this Southern Tureen of Black-Eyed Peas, Collard Greens and Yams recipe from Food.com.

Provided by Lifla

Categories     Stew

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons vegetable oil
1 large red onion, slivered
4 cups collard greens, chopped (about half a bunch)
2 cups yams or 2 cups sweet potatoes, diced but not peeled
2 cups cooked or canned black-eyed peas, rinsed and drained
2 cups water
1/2 teaspoon ground black pepper
1/2 teaspoon salt
2 tablespoons yellow cornmeal (optional)

Steps:

  • Heat the oil in a large flameproof casserole or Dutch oven. Add the onion and cook for about 8 minutes, stirring occasionally, until lightly browned.
  • Add the collard greens, yams, black-eyed peas, water, pepper and salt, and cover. Bring to a simmer and cook for about 20 minutes, stirring occasionally.
  • To thicken, gradually stir in the cornmeal and cook for 5 to 10 minutes more. Serve in large tureens or bowls, with cornbread.

Nutrition Facts : Calories 296.5, Fat 8.3, SaturatedFat 1.2, Sodium 690.4, Carbohydrate 48.1, Fiber 12.6, Sugar 2.7, Protein 11.2

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