Spicy Collards & Black-eyed Peas

5 of 5 (5)
member ratings
Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Spicy Collards & Black-eyed Peas calories by ingredient


From Vegan Fire & Spice From Vegan Fire & Spice
Number of Servings: 4


    1 tbsp olive oil
    1 med yellow onion, chopped
    2 hot chilis, chopped
    3 cloves garlic, minced
    1 tsp salt
    2 cups water
    8 oz collards, chopped
    2 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.

Member Ratings For This Recipe

  • no profile photo

    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

  • no profile photo

    I made the recipe as specified. It was easy and the entire family really liked it. I served it over brown rice for the 3 kids. It's even better with hot sauce.
    - 7/22/12

  • no profile photo

    This dish was quick and easy to make. I replaced the 2 cups of water with vegetable broth. Excellent. Thanks for sharing! - 7/6/11

  • no profile photo

    This rates a big happy vegan smile! It's a perfect recipe for my CSA farm share this summer. - 5/12/11

  • no profile photo

    This looks great, Tertelle! Since you raved about it, it's on my list to try. - 5/12/11