Black Eyed Peas & Collard Greens
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5.0
15 reviews
Excellent
Black Eyed Peas & Collard Greens
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Ring in the New Year, and lots of luck, with a traditional Southern dish of Black Eyed Peas and Collard Greens!
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Ingredients
Black Eyed Peas
- 16 ounces dried black eyed peas (not canned!)
- 1 tablespoon olive oil
- 1 ½ cups cooked ham chopped
- 1 ham bone optional
- 1 yellow onion peeled & chopped
- 2 cloves garlic peeled & chopped
- salt & pepper to taste
Collard Greens
- 1 pound Bacon chopped
- 1 large yellow onion peeled & chopped
- 24 ounces prepared collard greens (see note)
- water
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
Blackeyed Peas
- Place the black eyes peas in a large bowl. Cover with water and soak overnight, or follow the directions on the bag for a quick soak. Drain the beans.
- Place a large pot over medium heat and add in the olive oil. To the hot oil add the onion and cook for 3-5 minutes until translucent.
- Add the garlic and allow to cook for 30 seconds, stirring constantly so it doesn't burn. Add the drained black eyed peas, chopped ham, and the ham bone (if using).
- Cover with water and allow to simmer over medium-low heat until the beans are soft. This will take 1 to 1 1/2 hours. To check for doneness, use the back of a spoon to smash the peas against the side of the pot. They should give easily.
- Remove the ham bone, stir the beans, and check the seasoning. Add salt and pepper to taste as needed. Serve warm.
Collard Greens
- Place a large pot over medium heat. Add the chopped bacon and cook until crispy. If there is a lot of bacon fat, pour some off and save it for another day. You want about 2 tablespoons left in the pot.
- Add the chopped onion to the pot with the bacon and cook for 1-2 minutes.
- Add the prepared collards to the pot and cover with water. Stir in the garlic powder, onion powder, salt, and pepper.
- Simmer until leaves have softened, at least 1 hour. Check the seasoning and add more salt & pepper to taste. Serve warm.*If you like, you can stir the collards and beans together for an all-in-one side dish to go with your New Year's meal.
Notes
- If you can't find prepared collard greens, you can use several bunches of the leaves and stalks that have been cleaned with stems removed and then roughly chopped. You'll need 2 bunches of collards (about 2 pounds) to yield 1.5 pounds of leaves once prepared.
- Nutrition is based on both the peas and greens mixed together.
- Cook time may vary and you may need to add water to both the greens and the beans as you cook. Just keep checking the texture and the salt & pepper levels.
- If you can't find prepared collard greens, you can use several bunches of the leaves and stalks that have been cleaned with stems removed and then roughly chopped. You'll need 2 bunches of collards (about 2 pounds) to yield 1.5 pounds of leaves once prepared.
Nutrition Information
Show Details
Calories
1038kcal
(52%)
Carbohydrates
87g
(29%)
Protein
55g
(110%)
Fat
54g
(83%)
Saturated Fat
17g
(85%)
Polyunsaturated Fat
9g
Monounsaturated Fat
24g
Trans Fat
1g
Cholesterol
106mg
(35%)
Sodium
1873mg
(78%)
Potassium
2092mg
(60%)
Fiber
20g
(80%)
Sugar
11g
(22%)
Vitamin A
8638IU
(173%)
Vitamin C
77mg
(86%)
Calcium
549mg
(55%)
Iron
11mg
(61%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1038 kcal
% Daily Value*
| Calories | 1038kcal | 52% |
| Carbohydrates | 87g | 29% |
| Protein | 55g | 110% |
| Fat | 54g | 83% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 106mg | 35% |
| Sodium | 1873mg | 78% |
| Potassium | 2092mg | 45% |
| Fiber | 20g | 80% |
| Sugar | 11g | 22% |
| Vitamin A | 8638IU | 173% |
| Vitamin C | 77mg | 86% |
| Calcium | 549mg | 55% |
| Iron | 11mg | 61% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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