Are you constantly searching for that perfect meal that balances speed, health, and incredible flavor? Look no further! This black eyed peas collard greens recipe is my go-to for a delicious and nutritious dish that comes together in a flash. It’s packed with vibrant flavors and wholesome ingredients, making it an ideal choice for busy weeknights or a comforting weekend meal. Trust me, once you try this black eyed peas collard greens, it’ll become a staple in your kitchen too!
Why You Will Love This Recipe
Growing up in the South, black eyed peas collard greens wasn’t just food; it was a celebration on a plate. Every New Year’s Day, my grandmother would wake at dawn, the aroma of simmering collards and savory black eyed peas wafting through our home. It wasn’t just about good luck for the year ahead; it was about family, tradition, and the comforting taste of home. This black eyed peas collard greens recipe brings back those cherished memories for me, a taste of my heritage that I’ve lovingly adapted to be accessible and enjoyable for everyone.
Ingredients
- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 4 cups fresh collard greens, washed, stemmed, and chopped
- 1 (15-ounce) can black-eyed peas, rinsed and drained
- 1 (14.5-ounce) can diced tomatoes, undrained
- 1 cup vegetable broth
- 1 teaspoon smoked paprika
- 1/2 teaspoon red pepper flakes (optional, for heat)
- Salt and black pepper to taste
- 1 tablespoon apple cider vinegar (for finishing)
Step-by-Step Instructions for Making the Recipe
- Heat the olive oil in a large pot or Dutch oven over medium heat.
- Add the chopped onion and cook until softened, about 5-7 minutes.
- Stir in the minced garlic and cook for another minute until fragrant.
- Add the chopped collard greens to the pot. Cook, stirring frequently, until they begin to wilt, about 5-8 minutes.
- Stir in the black eyed peas, diced tomatoes (with their juice), vegetable broth, smoked paprika, and red pepper flakes (if using).
- Bring the mixture to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until the collard greens are tender.
- Season with salt and black pepper to taste.
- Stir in the apple cider vinegar just before serving to brighten the flavors.
- Serve warm and enjoy!
Quick Black Eyed Peas and Collard Greens
Ingredients
Equipment
Method
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in the minced garlic and cook for another minute until fragrant.1 tablespoon olive oil, 1 large onion, 2 cloves garlic
- Wilt Greens: Add the chopped collard greens to the pot. Cook, stirring frequently, until they begin to wilt, about 5-8 minutes.4 cups fresh collard greens
- Simmer: Stir in the black eyed peas, diced tomatoes (with their juice), vegetable broth, smoked paprika, and red pepper flakes (if using). Bring the mixture to a simmer, then reduce heat to low, cover, and cook for **20-30 minutes**, or until the collard greens are tender.1 can black-eyed peas, 1 can diced tomatoes, 1 cup vegetable broth, 1 teaspoon smoked paprika, 1/2 teaspoon red pepper flakes
- Finish and Serve: Season with salt and black pepper to taste. Stir in the apple cider vinegar just before serving to brighten the flavors. Serve warm.Salt and black pepper, 1 tablespoon apple cider vinegar
Notes
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