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Black-Eyed Peas & Collard Greens

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Ingredients

Warning0 allergens identified

Black-Eyed Peas & Collard Greens

1 tbsp olive oil

1 yellow oniondiced

1 red bell pepperdiced

4 cloves garlicminced

2 cups warm water

4 cups vegetable broth

2 bay leaves

2 teaspoons smoked paprika

½ tsp red chile powder

1 tsp kosher salt

½ tsp black pepper

2 tablespoons coconut aminos

1 bunch collard greens

16 ounces dried Black-Eyed Peas

Instructions

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Instructions

Rinse and sort peas and add to a large pot with 8 cups cold water. Soak 8 hours or overnight. Drain and rinse beans and set aside.

In a large pot, add olive oil and diced onion. Cook for 5 to 7 minutes, until translucent. Add in bell pepper and garlic, cooking for another minute.

Add the rest of the ingredients – except for the collard greens – to the pot. Stir to combine. Bring to a boil, then reduce to a simmer. Cook for 1 hour with a lid tilted.

Meanwhile, remove stems from the collard greens and discard. Chop leafy green parts into roughly 2-inch pieces and set aside.

Once peas have cooked for an hour, stir in the greens. Simmer without the lid for another 30 to 40 minutes, stirring occasionally, until most of the liquid has cooked off and peas have reached desired tenderness.

Remove bay leaves from the pot. Adjust salt, as needed. Serve peas and greens for the ultimate good luck. Store leftovers, cooled to room temperature, in an air-tight container in the refrigerator for up to 4 days.

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Nutrition

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Tips & Tricks (5)

Soak Your Dried Peas Overnight 💧
Soak dried black-eyed peas in water for 8-12 hours before cooking to reduce cooking time by half and ensure even, tender texture throughout.
Build Flavor with Aromatics First 🧅
Sauté the diced onion, garlic, and red bell pepper in olive oil for 3-4 minutes before adding peas to create a deep, caramelized flavor base that infuses the entire dish.
Toast Your Spices for Maximum Impact 🌶️
Bloom the smoked paprika and red chile powder in the hot oil for 30 seconds before adding liquid to unlock their essential oils and intensify their smoky, complex flavors.
Massage Collard Greens Before Cooking 🥬
Massage torn collard greens with a pinch of kosher salt and a drizzle of olive oil for 1-2 minutes to break down tough fibers and help them cook more evenly while retaining vibrant color.
Add Greens in Stages for Perfect Texture 🍃
Add half the collard greens when the peas are nearly tender, then add the remaining greens in the last 5 minutes to achieve varied textures—some slightly wilted and flavorful, others with pleasant chew.