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

Ingredients

  • 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

Materials

Sharp knife and cutting board, mixing bowls, measuring cups and spoons, large pot, mixing spoon

Instructions

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.

Notes

This dish may also be made in a crock-pot or slow-cooker.

More About Black Eyed Peas

How to Select

Choose dried black-eyed peas or peas canned with low or no sodium. Select dried peas that are dry, firm, clean, uniform in color and not shriveled.

How to Store

Store dried peas at room temperature, in a closed container to protect from moisture and pests. Store canned black-eyed peas at room temperature. Use before expiration date on can.

How to Prepare

To reconstitute dried black-eyed peas, put them in a large pot and cover with about 3 inches of water. Soak the peas overnight, then drain the water and rinse the peas. You can also "quick-soak" the peas by putting them in a pot, covering them with 3 inches of water, and bringing them to a boil for 3 minutes. Then cover, remove from heat, and let the peas soak for an hour. Drain and rinse the peas before using.