Get your Bone Health Essentials supplements with 20% off!

Get them here

Get your Bone Health Essentials supplements with 20% off!

Get them here

Black-Eyed Peas with Collard Greens

 

Black Eyed Peas and Collard Greens

Black-Eyed Peas with Collard Greens

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. 
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients
  

  • 1.5 cups black-eyed peas
  • 3 tbsp extra virgin olive oil
  • 1 large onion chopped
  • 3 large garlic cloves minced
  • 1 large bunch collard greens stemmed, washed and cut into ribbons
  • 2 tbsp organic tomato paste dissolved in 1/2 cup water
  • 1 bay leaf
  • salt and pepper to taste
  • feta cheese optional

Instructions
 

  • 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.

More Bone Healthy recipes

Kale Salad Recipe

Kale Salad Recipe

  Kale Salad Recipe Salad Ingredients:2 Bunches Organic Kale1 Medium Red Pepper1 Small Valdalia Onion1 cup Cherry TomatoesDressing Ingredients:1/2 cup Pine Nuts2 cloves Garlic1 tsp Sea Salt½ cup Fresh Basil2 Tbsp Fresh Oregano2 Tbsp Fresh Thyme1/2 cup Fresh Lemon...

Homemade Chicken Broth

Homemade Chicken Broth

  Homemade Chicken Broth (You could also use turkey, duck, or lamb, following the same basic directions.) 1 whole free-range chicken or 2 to 3 pounds of bony chicken parts (such as necks, backs, breastbones, and wings)Gizzards from one chicken (optional)4 quarts...

Green Breakfast Shake

Green Breakfast Shake

  Green Breakfast Shake Blend together:12 oz filtered water2 cups Spinach1 Apple or 1 cup BerriesJuice of 1 lemon1 Tbsp Flax or Fish oil (I use Barlean’s Omega Swirl) Additional healthy additions: Whey Protein Powder (Provides critical amino acids and proteins...