Black-Eyed Peas with Collard Greens

, ,
Black-Eyed Peas with Collard Greens

 

Black-Eyed Peas with Collard Greens
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
 

This delicious dish can be served as a side dish or vegetarian main dish.

One 2 cup serving provides approximately 400 mg of the bone building calcium!

As featured in NY Times Cooking : Collard Greens: Rethinking A Southern Classic. 

Course: Main Course, Salad
Cuisine: American, Southern
Servings: 4
Ingredients
  • 1.5 cups black-eyed peas
Instructions
  1. 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.

  2. 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.

  3. 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.

Skills

Posted on

February 12, 2017

Skills

Posted on

February 12, 2017