- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 226.9
- Total Fat: 6.0 g
- Cholesterol: 0.0 mg
- Sodium: 359.6 mg
- Total Carbs: 40.3 g
- Dietary Fiber: 11.3 g
- Protein: 6.7 g
Yummy Black-eyed peas and GreensSubmitted by: CURTIOSITY
IntroductionCan be made with any dried pulses (peas, beans, lentils, etc) and any hard greens or mix of greens (kale, turnip greens or collards, etc). Great served with cornbread, bulghur, rice, etc and a variety of condiments and garnishes (country ham bits, balsamic vinegar, hot sauces, salsas, cilantro, crushed toasted almonds - be creative here!) Can be made with any dried pulses (peas, beans, lentils, etc) and any hard greens or mix of greens (kale, turnip greens or collards, etc). Great served with cornbread, bulghur, rice, etc and a variety of condiments and garnishes (country ham bits, balsamic vinegar, hot sauces, salsas, cilantro, crushed toasted almonds - be creative here!)
The night before rinse and soak a 1lb bag of dried black-eyed peas (or whatever dried pulse you prefer). A 1 lb bag = 2-2.5 cups of dried beans and 5-6 cups of cooked ones, so you may substitute frozen or canned black-eyes or beans (just be sure to rinse the canned ones.)
Using a large stock pot, saute the following in 2 Tbs. olive oil;
1 large chopped onion
3-6 large cloves of garlic minced
2 large ribs of celery chopped
2 large red bell peppers chopped (but set one chopped pepper aside)
1 chopped green bell pepper
2 large seeded & minced red or green fresh jalapeno peppers
Add peas, 3-4 cups of water and the following spices;
1 whole bay leaf
1 tsp dried thyme
1/4 tsp freshly grated nutmeg
1/8 tsp hot red pepper flakes
2 Tbs. freshly ground black pepper
Salt to taste
Hot sauce to taste
vinegar to taste (I like 2-3 dashes of balsamic)
Cook until the peas are soft yet firm.
add the reserved chopped red bell pepper and 2 big bunches of fresh collard greens or kale that have been cut into ribbons or chopped. Cook until the veggies are brightly steamed... or a longer if you prefer
I like this as a vegan dish, but one could easily add smoked ham hocks or ham bits when cooking the peas.
This makes the perfect central dish for a New Year's Day party, but I love it any time of the year - hearty, healthy and delish!
Be sure to taste as you go along re whether the beans are done - and certainly in terms of the seasoning (salt and degree of hotness in particular.) This dish freezes like a dream. Wonderful with country ham biscuits and homemade ketchup or salsa.
Saute first 6 ingredients, add peas, water and spices and cook 1.5 -2 hours until the peas are done (soft yet still firm) (Cooking time depends on how old the dried beans are - older beans take longer. If you are using frozen black-eyes, follow instructions on package. If you are using canned ones use less water and bring to a simmer.) Add the final veggies & cook until they are brightly steamed - or more if you prefer.
Serving Size: 6 2-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user CURTIOSITY.