Black-eyed Peas and Collard Greens
  • Yield: 4 servings
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Black-eyed Peas and Collard Greens

By 2015-05-14

Key Points

  • For best buy, look for greens that are moist and crisp, with rich green leaves.
  • To prepare fresh greens, wash leaves well and trim leaves from stem.
  • To store fresh greens, wrap unwashed greens in a damp paper towel, place in a plastic bag and keep in the refrigerator for 3 to 5 days.
  • Winter greens contain vitamin A, which is good for healthy eyes and skin.

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Adapted from www.nytimes.com

Ingredients

Instructions

  1. Heat oil in a large pot over medium heat.
  2. Add onion and garlic and cook until soft, about 5 minutes. Stir frequently.
  3. Add greens, tomato, dill, and 2 cups water. Cook until greens are soft, 20-25 minutes.
  4. Add cooked black-eyed peas. Add black pepper to taste. Stir.
  5. Serve immediately and enjoy!
  6. Refrigerate leftovers.

 

Nutrition facts per serving

Black-Eyed Peas and Collard Greens_9-2015

Photo Credit: “1/31/365” by anokarina / CC BY-SA 2.0