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
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
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 AND GREENS WITH MILLET
This comes from 1001 Low-Fat Vegetarian Recipes. You can use turnip, mustard or kale for the greens.
Provided by dicentra
Categories One Dish Meal
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Spray a large saucepan with cooking spray; heat over medium heat until hot.
- Sauté onion and garlic until tender, about 5 minutes. Add broth and vinegar; heat to boiling.
- Add greens and tomatoes to the saucepan; reduce heat and simmer, covered, until greens are wilted, about 5 minutes.
- Stir black-eyed peas and millet into saucepan; simmer, covered, until all liquid is absorbed, about 20 minutes.
- Remove from heat and let stand for 5 minutes.
- Stir in cilantro, season with salt and pepper to taste and serve.
Nutrition Facts : Calories 295.7, Fat 2.9, SaturatedFat 0.6, Sodium 305.1, Carbohydrate 56.8, Fiber 9.1, Sugar 3.6, Protein 11.4
BLACK-EYED PEAS WITH MUSTARD GREENS AND RICE
Adapted from: "Vegetable Soups from Deborah Madison's Kitchen". "A homey Sunday-night sort of soup that makes no pretensions to being hoppin' John or any other southern dish but simply a bowl of delicious nourishment. I've found that frozen black-eyed peas take as long to cook as dried ones that have been soaked--a good hour and a half. Brown butter mixed with roasted sesame oil has a vaguely meaty flavor, which isn't detectable as either butter or sesame." "Smoked Spanish paprika stands in for the smoky flavor of bacon or ham."
Provided by Engrossed
Categories Chowders
Time 2h10m
Yield 2 quarts, 8 serving(s)
Number Of Ingredients 20
Steps:
- Melt the butter in a wide soup pot over medium heat and let it brown for several minutes until it smells nutty.
- Add the sesame oil, then the onions, bay leaves, celery, garlic, thyme, chile flakes, smoked paprika, cumin and celery leaves.
- Cook stirring occasionally, until the onions have browned, about 20 minutes.
- Stir in the tomato paste, then add the beans (drain them first if you used soaked dried), 2 quarts water, and 1 tsp salt.
- Simmer, covered, until the beans are tender. Taste for salt and season with pepper.
- Cut the mustard greens off their stems and wash them. Simmer in salted water to cover until tender, a few minutes, then transfer to a strainer, rinse with cool water, and chop. Stir them into the beans.
- Taste once more for salt and season with plenty of pepper.
- Add a few spoonfuls of rice to each bowl and serve with Tabasco, Crystal, or other favorite hot sauce on the side.
BLACK-EYED PEAS WITH PORK & GREENS
This boldly flavored spin on Hoppin' John replaces salt pork or bacon with lean pork chops. Plus we've added greens-in this case kale-a traditional accompaniment with the dish. Serve with cornbread and a glass of Spanish rioja. Less than $2/serving! From eatingwell.com
Provided by Niki Tiki Tavi
Categories Pork
Time 45m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Toss pork with 1/4 teaspoon salt and pepper. Heat oil in a large nonstick skillet over medium heat. Add the pork and cook, stirring, until just cooked through, 4 to 6 minutes. Transfer to a bowl with a slotted spoon.
- Add onion, tomato paste and rice to the pan and cook until the onion softens, about 4 minutes. Add kale and garlic and cook until the kale begins to wilt, 1 to 2 minutes. Stir in broth, vinegar, paprika and the remaining 1/4 teaspoon salt. Bring to a boil. Cover, reduce heat and simmer until the rice is done, 15 to 20 minutes. Stir in the reserved pork and black-eyed peas and heat for 1 minute.
Nutrition Facts : Calories 324.3, Fat 9.2, SaturatedFat 2.4, Cholesterol 50.6, Sodium 545.6, Carbohydrate 36, Fiber 5.1, Sugar 1.6, Protein 25.8
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4.2/5 (7)Total Time 1 hr 6 minsCuisine AmericanCalories 146 per serving
- Rinse peas under running water and remove any bad peas and small stones. Transfer to a medium saucepan. Cover in water by at least 3 inches and soak for at least 6 hours to overnight. Drain and rinse beans under cold water.
- To a large pot over medium heat add 1/4 cup water (or vegetable broth), diced onion, garlic, carrots, and bell pepper. Sauté, stirring occasionally, until the onions are translucent.
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- Dice the onion and mince the garlic. Add both to a large soup pot with the olive oil and sauté over medium heat until the onions are soft and translucent.
- Drain the canned black eyed peas, then add them to the pot along with the oregano, smoked paprika, cayenne pepper, black pepper, and vegetable broth. Stir to combine.
- Place a lid on the pot, turn the heat up to medium high, and bring the pot up to a boil. Once boiling, reduce the heat to medium-low, and allow the peas to simmer for 15 minutes, stirring occasionally.
- After the peas have simmered for about 15 minutes, use the back of a spoon to smash some of the peas against the side of the pot to thicken the broth (or use an immersion blender to blend a small portion of the peas).
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