Black-Eyed Peas and Greens
Silken collards and tender beans in a savory, concentrated broth
Why This Recipe Works
Using canned peas allows this Southern staple to come together quickly while still achieving the silken texture traditional collards are known for. Finishing the pot uncovered concentrates the savory liquid into a rich broth that carries the heat of the red pepper.
Instructions
Heat oil in a large Dutch oven over medium heat. Add onion and a pinch of salt and pepper. Cook until the onion is softened and beginning to brown, about 8 to 10 minutes.
Stir in garlic, cumin, and red pepper flakes and cook until fragrant.
Add water, tomatoes with their juice, and collard greens. Increase heat to high and bring to a simmer, then reduce heat to medium-low. Cover and cook until the greens are tender and silken, about 20 minutes.
Stir in black-eyed peas gently to avoid breaking their skins. Increase heat to medium and simmer, uncovered, until the beans are heated through and the liquid has reduced and thickened slightly, about 15 minutes.
Remove from heat and stir in vinegar and sugar. Season with salt and pepper to taste and serve hot.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Refrigerate leftovers for up to 3 days. Freezing is not recommended due to the texture of the collard greens and black-eyed peas.
Can I make this ahead of time?
The collard greens can be washed, stemmed, and chopped 1-2 days ahead. Store in an airtight container in the refrigerator.
