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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
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    6 servings

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

Directions

  • 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
3/4 cup: 177 calories, 5g fat (1g saturated fat), 1mg cholesterol, 412mg sodium, 24g carbohydrate (3g sugars, 6g fiber), 9g protein.

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