Description
A traditional Southern dish featuring black-eyed peas and greens, known for its rich flavor and cultural significance.
Ingredients
Scale
- 1 cup dried black-eyed peas
- 4 cups water
- 1 bunch collard greens, chopped
- 1 onion, diced
- 2 cloves garlic, minced
- 1 smoked turkey wing or ham hock
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon vegetable oil
Instructions
- Rinse the black-eyed peas and soak them in water overnight.
- Drain the peas and place them in a large pot with 4 cups of water.
- Add the smoked turkey wing or ham hock to the pot.
- Bring to a boil, then reduce heat and simmer for 45 minutes.
- In a separate pan, heat vegetable oil and sauté the onion and garlic until soft.
- Add the collard greens to the pot with the peas.
- Stir in the sautéed onion and garlic.
- Season with salt and pepper.
- Simmer for another 30 minutes until the greens are tender.
- Remove the turkey wing or ham hock before serving.
Notes
- Soaking the peas overnight reduces cooking time.
- For a vegetarian version, omit the turkey wing or ham hock.
- Serve with cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Southern
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 300mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 5mg
Keywords: black-eyed peas, collard greens, Southern recipe, healthy meal