Black Eyed Pea With Collard Greens Recipe

Name: Black Eyed Pea With Collard Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound black eyed peas; water to cover; 2 tablespoons olive oil; 1 spanish onions coarsely chopped; 1 carrot peeled and sliced; 1 stalk celery sliced; 2 cloves garlic finely chopped; 8 cups chicken stock low-; 1 cup dry white wine; 1 teaspoon dried thyme; 1/4 teaspoon red pepper flakes; 2 bay leaves; 3/4 pound collard greens or more, chopped

Servings: persons

1/2 pound black eyed peas
water to cover
2 tablespoons olive oil
1 spanish onions coarsely chopped
1 carrot peeled and sliced
1 stalk celery sliced
2 cloves garlic finely chopped
8 cups chicken stock low-
1 cup dry white wine
1 teaspoon dried thyme
1/4 teaspoon red pepper flakes
2 bay leaves
3/4 pound collard greens or more, chopped

1
1. Put black-eyed peas in a pot with the water and bring to a boil. Reduce heat to medium and cook until needed in this recipe.
2
2. Heat oil over low flame in a heavy-bottomed 6-quart stockpot. Add onion, carrot, celery, and garlic and cook, covered, until vegetables are tender, about 20 minutes.
3
3. Add stock, wine, and spices and bring to a boil. Drain and rinse beans and add to soup pot. Reduce heat to medium and cook, partially covered, for 2 hours.
4
4. Add chopped collard greens, stir, and cook for 45 minutes. Salt to taste and serve immediately.

932

kcal

Calories

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 pound black eyed peas, water to cover, 2 tablespoons olive oil, 1 spanish onions coarsely chopped, and more.

Yes, Black Eyed Pea With Collard Greens falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Black Eyed Pea With Collard Greens

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