Spicy Collards & Black-eyed Peas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oil1 med yellow onion, chopped2 hot chilis, chopped3 cloves garlic, minced1 tsp salt2 cups water8 oz collards, chopped2 cans black-eyed peas, drained & rinsed
Heat the oil in a dutch oven or soup pot. Add the onion, garlic, and chilis, cook until soft and fragrant, about 5 min. Add the collards, water, and salt. Bring to a boil, cook until greens are tender, about 20 minutes. Add the black-eyed peas and cook until they're heated through.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERTELLE.
Serving Size: makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user TERTELLE.
Nutritional Info Amount Per Serving
- Calories: 194.9
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 411.3 mg
- Total Carbs: 41.5 g
- Dietary Fiber: 10.8 g
- Protein: 7.2 g
Member Reviews
-
QUINNDOWLYN
I used a 1 lb bag of dry black eyed peas, that I soaked overnight. When they were about done cooking, I sauteed an onion to add to the beans. I then added a large 27 oz can of Margaret Holmes seasoned collard greens. There are hot spices in the greens, no need to add chilies. Served with cornbread. - 9/22/14