Collard Greens with Black Eyed Peas & Tomatoes
Source: Modified from the “Let’s Get Cooking” Cookbook, United Way Success By 6, and Cornell Cooperative Extension of Onondaga County, page 141.
Serving size: 1 cup
Servings per recipe: about 8
This dish is delicious and packed with nutrients. Add hot sauce or chilis to spice it up!View Nutrition Facts
1 large bunch collard greens, chopped (about 4 cups)
1 large onion, chopped
1 green or red bell pepper, chopped
4 cloves garlic finely chopped
3 tablespoons olive oil
2 14-1/2-ounce cans crushed or diced tomatoes, low sodium
1 14-ounce can black-eyed peas
2 tablespoons maple syrup or brown sugar
2 tablespoons cider vinegar
1 Tablespoon diced hot chilis, or hot pepper sauce to taste
1 teaspoon thyme
1 teaspoon black pepper
1. Wash collards, remove stems, and slice leaves into strips. Cut across strips to cut leaves into bite-size pieces.
2. Heat oil in a large pot over medium heat. Add bell pepper, onions and garlic, and cook for 3-4 minutes.
3. Stir in collards to coat with oil and cook for about 5 minutes, stirring regularly. (Add water if collards starts to stick to pot.)
4. Stir in tomatoes, cover and cook for another 10 minutes.
5. Add the black-eyed peas, maple syrup, cider vinegar, hot chilis, and spices--no salt needed!
6. Stir well, cover, and simmer on low heat until collards are tender.
7. Serve on a bed of brown rice.
Try making this dish in a crock-pot or slow-cooker.
More About Collard Greens
How to Select
Choose bunches with crisp, dark green leaves and no yellowing.
How to Store
Refrigerate up to 5 days in a plastic bag. To freeze, steam greens, chop into pieces, and freeze in plastic bags.
How to Prepare
Separate leaves and rinse. Dry in salad spinner or between towels. Cut leaves in strips. Eat raw: Chop with other greens in salads. Eat cooked: Steam, sauté, stir-fry, or simmer. Simmer with chopped onions, garlic and lemon juice, until leaves are tender. Simmer with ham and black eyed peas for a classic Southern dish. Add to soups and curry dishes.
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