Best 3 Black Eyed Peas And Collards Recipes
Black-eyed peas and collard greens are a classic Southern dish that is enjoyed by people of all ages. This hearty and flavorful dish is often served on New Year's Day for good luck and prosperity, but it can be enjoyed any time of year. With its combination of creamy black-eyed peas, tender collard greens, and savory spices, this dish is sure to satisfy even the most discerning palate.
Let's cook with our recipes!
BLACK EYED PEAS AND COLLARDS
Make and share this Black Eyed Peas and Collards recipe from Food.com.
Provided by dicentra
Categories One Dish Meal
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Simmer oil, garlic, peas and greens together in a covered frying pan over medium-high heat for 10 minutes, stirring occasionally.
- Add water and simmer for 10 more minutes.
- Add lemon juice. Heat for 2 more minutes before serving.
Nutrition Facts : Calories 122.4, Fat 5.8, SaturatedFat 0.8, Sodium 224, Carbohydrate 14.3, Fiber 4.4, Sugar 0.5, Protein 5
SMOKIN HOT BLACK EYED PEAS AND COLLARDS
DH and I made this winner from the BistroKatie.com website. She says it is an adaptation from Isa Chandra Moskowitz's "Appetite for Reduction." According to the author, chiffonading the collards (stacking them one on top of the other, rolling them up and slicing the roll) is one of the easiest ways to chop them, which is what we did. This was healthy yet very flavorful and spicy. DH indicated that he was surprised by how much he liked it, helped himself to two servings and indicated that he would like to have this again. We served over Recipe #373373 for authenticity.
Provided by Dr. Jenny
Categories Collard Greens
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large pot or Dutch oven, heat the oil over medium heat. Add the garlic and let the it sizzle for about a minute. Add the collards along with 1/4 cup water. Stir, cover, and let the collards cook down for about 10 minutes.
- Add the black-eyed peas, tomato sauce, broth, salt, thyme, and smoked paprika. Stir, cover, and cook for about 5 more minutes.
- Finally, add the hot sauce, stir and cook for a few more minutes, uncovered. Taste and adjust for seasonings. Serve with additional hot sauce on the side.
BLACK-EYED PEAS WITH HAM HOCK AND COLLARDS
For the New Year's good fortune, a plate of black-eyed peas or other beans is considered auspicious, auguring wealth and prosperity. In the American South, they are traditionally eaten on the first day of the year. Adding cooked greens (the color of money) is said to make them even luckier. Simmered with onion and a meaty ham bone (other options are salt pork, bacon, pig's feet, hog jowl and ham hock), black-eyed peas are often seasoned quite simply, with just salt and pepper. They may also be made highly seasoned with hot pepper and spices. Freshly baked cornbread is the perfect accompaniment. Black-eyed peas served over steamed rice is called Hoppin' John.
Provided by David Tanis
Categories dinner, lunch, soups and stews, main course
Time 2h
Yield About 12 cups cooked beans, 10 to 12 servings
Number Of Ingredients 12
Steps:
- Drain peas and put them in a large Dutch oven or heavy-bottomed soup pot. Add ham hock or bone (if using slab bacon, cut it into 2-inch chunks), cover with 10 cups water and turn heat to high. Add salt, onion stuck with cloves, bay leaf, black pepper and allspice.
- Bring to a boil, then reduce heat to a gentle simmer. Skim off and discard any foam that rises to the surface. Simmer for 1 1/2 to 2 hours, until peas are tender. Throughout cooking, add water as necessary, always keeping liquid level 1 inch above surface, stirring with wooden spoon occasionally. Turn off heat. Check broth for salt and adjust seasoning. Mixture should be fairly brothy. With a pair of tongs, remove ham hock, ham bone or bacon. Chop meat and skin in rough pieces and set aside.
- Put a large wide skillet over medium-high heat. Add vegetable oil and heat until wavy. Add garlic and red pepper and let sizzle without browning. Add collard greens and stir to coat. Season with salt and add 1 cup water, stirring to help wilt greens. Add chopped ham and reduce heat to medium, then cover with lid slightly ajar and cook until greens are soft, about 20 minutes. Check seasoning.
- To serve, put greens and meat in low soup bowls, then ladle over hot black-eyed peas. Sprinkle with scallions.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 7 grams, Carbohydrate 19 grams, Fat 11 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 3 grams, Sodium 633 milligrams, Sugar 3 grams, TransFat 0 grams
Tips:
- Soak the black-eyed peas overnight: This will help to reduce the cooking time and make them more digestible.
- Use a variety of greens: In addition to collard greens, you can also use turnip greens, mustard greens, or kale.
- Add some smoked meat: Smoked ham hocks, bacon, or turkey wings will add a delicious smoky flavor to the dish.
- Season the dish well: Use a combination of salt, pepper, garlic, and onion powder to taste.
- Serve with cornbread or rice: This will help to soak up the delicious sauce.
Conclusion:
Black-eyed peas and collards is a delicious and flavorful dish that is perfect for a winter meal. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a hearty and satisfying meal, give this recipe a try!
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