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.
HEALTHY COLLARD GREENS AND BLACK-EYED PEAS OVER OATS
Eating black-eyed peas and greens on New Year's Day is thought to bring good fortune for the rest of the year (thanks to the peas' resemblance to coins and the greens' to folded dollar bills). Combine these with steel-cut oats for a dish that's packed with fiber, protein and, hopefully, a bit of luck!
Provided by Food Network Kitchen
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large, low-sided stockpot or Dutch oven set over medium-high heat. Add the onions and cook until they start to soften and are brown in parts, about 5 minutes. Add the garlic and ham, and cook until the garlic softens, about 2 minutes. Add the collard greens, broth, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper. Stir to combine and cook, covered, until the collards are tender, 20 to 30 minutes. Stir in the black-eyed peas and butter, and cook until the beans are warmed through, about 5 minutes.
- Meanwhile, fill a large saucepan three-quarters with water. Salt lightly and bring to a boil. Add the oats and cook, stirring occasionally, until just tender, about 15 minutes. Drain the oats and divide them among six bowls. Top with the collard greens, ham and black-eyed peas. Serve immediately with hot sauce if using.
Nutrition Facts : Calories 330 calorie, Fat 13 grams, SaturatedFat 4 grams, Cholesterol 25 milligrams, Sodium 730 milligrams, Carbohydrate 38 grams, Fiber 10 grams, Protein 18 grams, Sugar 3 grams
SMOKIN HOT BLACK EYED PEAS AND COLLARDS
DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.
Provided by Dr. Jenny
Categories Collard Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
- Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
- Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
BLACK EYED PEAS AND COLLARDS
Make and share this Black Eyed Peas and Collards recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
- Add water and simmer for 10 more minutes.
- Add lemon juice. Heat for 2 more minutes before serving.
Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 224, Carbohydrate 14.3, Fiber 4.4, Sugar 0.5, Protein 5
SMOKY VEGETARIAN BLACK-EYED PEAS WITH COLLARD GREENS
I devised this recipe after a New Year's Day at a friend's house. She ate black-eyed peas for the good luck, not because she liked them! I challenged myself to come up with something not only edible, but delicious and nutritious as well! It's also deceptively simple (especially if you sub canned black-eyed peas for dried). I hope you like the results! This is delicious as-is or served over brown rice.
Provided by CYCLECAT
Categories Fruits and Vegetables Beans and Peas Black-Eyed Peas
Time 1h20m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a pot of water to a boil. Add black-eyed peas and boil for 1 minute. Drain.
- Bring 3 cups water to a boil in the same pot and stir in ham seasoning. Add peas and simmer until tender, 45 minutes to 1 hour.
- Heat butter and olive oil in a large skillet over medium-high heat. Add garlic and saute until soft, about 30 seconds. Add collard greens and cayenne; cover and cook until greens are soft, about 10 minutes. Add cooked black-eyed peas and heat through, about 5 minutes. Season with salt before serving.
Nutrition Facts : Calories 231 calories, Carbohydrate 28.4 g, Cholesterol 10.2 mg, Fat 9.1 g, Fiber 6.2 g, Protein 11.1 g, SaturatedFat 3.2 g, Sodium 547.3 mg, Sugar 3.1 g
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BLACK EYED PEAS WITH SMOKY COLLARDS AND CHEESY GRITS
From vanillaandbean.com
Ratings 16Calories 530 per servingCategory Dinner
- In a medium saucepot, add the soaked black eyed peas, vegetable broth, onion, bell pepper, garlic, bayleaf, and optional tabasco. Bring to a boil, turn down to low or to a low simmer and cook for 45 minutes to one hour, uncovered. The peas should be tender with just a slight tooth, not mushy. Add the worcestershire, and liquid smoke. Taste for seasoning adjustment.
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SMOKY BLACK-EYED PEAS & COLLARDS | NUTRITIONFACTS.ORG
From nutritionfacts.org
4.3/5 (15)Servings 4Cuisine AmericanCategory Main Course
- Cook the collard greens in a pot of boiling water until tender, about 20 minutes. Drain well, reserving ¼ cup of the cooking water; then coarsely chop the collards and set aside.
- Heat the reserved cooking water in a large skillet over medium heat. Add the onion, garlic, paprika, turmeric, and Savory Spice Blend to taste. Cover and cook until the onions are soft, about 4 minutes.
- Stir in the miso, tomatoes, black-eyed peas, collards, and Healthy Hot Sauce to taste. Simmer to heat through and combine the flavors, about 10 minutes. Serve hot.
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