Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a special dish, my southern black eyed peas with collard greens. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Greek, Southern, One Pot, Black Eyed Pea, Collard Green, Dairy Free, Gluten Free, Halal, Healthy, High Fiber, Kosher, Low Cholesterol, Low Sodium Place the black-eyed peas in a large saucepan, cover with water by two inches, bring to a boil and then drain. Combine with half the onion and one of. Cooking Black Eyed Peas In Crockpot!
My Southern Black Eyed Peas with Collard Greens is one of the most well liked of recent trending foods in the world. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. They are fine and they look fantastic. My Southern Black Eyed Peas with Collard Greens is something that I have loved my entire life.
To get started with this particular recipe, we must prepare a few components. You can cook my southern black eyed peas with collard greens using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Southern Black Eyed Peas with Collard Greens:
- Prepare 14 oz cooked organic black eyed peas
- Prepare 1 tbsp olive oil
- Take 4 cloves galric minced
- Prepare 1 medium yellow onion, chopped
- Make ready 1 tsp salt
- Make ready 1 tbsp brown sugar
- Get 1 bay leaf
- Take 1 tbsp red wine vinegar
- Make ready 1/2 cup water
- Take 2 strips applewood smoked bacon or 1 tbsp olive oil for vegan
- Get 1 large bunch collard greens chopped into strips (about 5 cups.)
This marriage of two Southern classics—collard greens and black-eyed peas—is not only delicious, but super-smart: Bobby Flay uses canned chipotles in. Add peas, tomatoes and lemon juice; heat through. Cooking Black Eyed Peas and Collard Greens. Collard greens and black eyed peas are really easy to make.
Instructions to make My Southern Black Eyed Peas with Collard Greens:
- In a large pot with a lid, heat 1 tablespoon of olive oil over medium heat. Add the garlic, salt and bay leaf and stir for 3 minutes. Take bay leaf out.
- Add the chopped collard greens, vinegar and water and stir. It's possible that all of your greens wont fit in the pot, so add a few handfuls at a time as they wilt.
- Then add the peas. Cover and simmer for about 30 minutes, checking occasionally and adding more water as necessary.
- In a separate pan, cook the bacon over medium high heat until crispy. Remove the bacon and reserve for another use and add the onions to the pan. (I used bacon bits this time.) Came out delicious.
- Cook the onions in the bacon grease for about 5 minutes or until just translucent. If you used bacon bits just throw the bacon bits and onion in the pot with the greens.
- When the greens are cooked to your liking add the brown sugar, stir until combined and serve.
Use seasonings to help bring out and enhance the flavor. Both dishes can be made super healthy by using water, olive oil & herbs or add a touch of southern flare by adding in savory. This classic southern collard greens recipe is packed solid with bright greens and protein-rich black-eyed peas. This dish is a southern favorite Black-eyed peas are smaller than other beans you might be accustomed to like black beans, pinto beans or cannellini beans and pair nicely with. Learn how to make Southern-Style Black-Eyed Peas with Collard Greens & see the Smartpoints value of this great recipe.
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