Black Eyed Peas & Collard Greens
User Reviews
5
Black Eyed Peas & Collard Greens
Description
Black Eyed Peas & Collard Greens combines dried black-eyed peas soaked and simmered with chopped ham, onion, garlic, and optionally a ham bone to add depth. The long cooking on medium-low heat softens the peas until creamy, seasoned with salt and pepper to taste. Separately, collard greens are prepared by frying chopped bacon until crisp, then cooking with onions and seasoned with garlic powder, onion powder, salt, and black pepper until tender. The ham and bacon infuse rich, smoky flavors into the dish, while the greens provide a slight bitterness and bite. Both components come together to form a traditional, home-cooked comfort meal that pairs well with cornbread or rice. Cooking times vary, so monitoring softness and seasoning during simmering is essential to desired texture and flavor balance. Substitute prepared collard greens with trimmed and chopped fresh leaves as noted, adjusting quantity accordingly.
Ingredients
Black Eyed Peas
- 16 ounces black-eyed pea not canned!, dried
- 1 tablespoon olive oil
- 1 ½ cups ham chopped, cooked
- 1 ham bone optional
- 1 yellow onion peeled & chopped
- 2 cloves garlic peeled & chopped
- salt to taste
- black pepper to taste
Collard Greens
- 1 pound Bacon chopped
- 1 large yellow onion peeled & chopped
- 24 ounces collard greens see note, prepared
- water
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black 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
- Use two bunches of fresh collards (about 2 pounds) to yield approximately 1.5 pounds of prepared leaves if you cannot find ready-to-cook collard greens.
- Adjust water during cooking to keep beans and greens properly hydrated and prevent drying, checking texture periodically.
- Season with salt and pepper near the end of cooking to control final taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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